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3 (4-6-oz.ea) fresh boneless, skinless chicken breasts, cut-up bite size
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 cup chicken broth
10 corn tortillas
1/2 lb cheddar cheese, grated
1 1/2 tsp chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles
Preheat oven to 350°F.
In a large bowl, combine chicken, onion and green bell pepper.
In a saucepan over medium heat, heat broth until steaming hot, about 5 minutes.
Dip corn tortillas in hot chicken broth to soften; alternately layer chicken mixture and the tortillas in a greased 13x9x2-inch baking dish, beginning with chicken and ending with the tortillas. Top in order with cheddar cheese, chili powder, cream of chicken soup (mixed with any remaining chicken broth), cream of mushroom soup and diced tomatoes and green chilies.
Bake in oven for 30 to 45 minutes or until creamy cheese mixture is bubbly.
Serve hot.
Servings: 6
Preparation time: 30 minutes
1 onion, peeled and chopped
1 green bell pepper, seeded and chopped
1 cup chicken broth
10 corn tortillas
1/2 lb cheddar cheese, grated
1 1/2 tsp chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10-oz.) can diced tomatoes and green chiles
Preheat oven to 350°F.
In a large bowl, combine chicken, onion and green bell pepper.
In a saucepan over medium heat, heat broth until steaming hot, about 5 minutes.
Dip corn tortillas in hot chicken broth to soften; alternately layer chicken mixture and the tortillas in a greased 13x9x2-inch baking dish, beginning with chicken and ending with the tortillas. Top in order with cheddar cheese, chili powder, cream of chicken soup (mixed with any remaining chicken broth), cream of mushroom soup and diced tomatoes and green chilies.
Bake in oven for 30 to 45 minutes or until creamy cheese mixture is bubbly.
Serve hot.
Servings: 6
Preparation time: 30 minutes
