Categories: casseroles

Ingredients

• 3 cups chopped cooked chicken
• 1 onion, chopped
• 1 green or red bell pepper, diced (remove seeds/stems)
• 1 can (10.75 oz) condensed cream of chicken soup
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 cup chicken broth
• 1 can (10 oz) Ro-Tel diced tomatoes with green chiles, drained
• 1 teaspoon chili powder
• 1/2 teaspoon garlic salt
• 12 soft corn tortillas (6 inch), torn into 1-inch pieces
• 3 cups shredded Cheddar Jack cheese
• cooking spray

Directions

1. Heat oven to 350°F.

2. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

3. In large bowl, stir together chicken, veggies, soups, tomatoes, chili powder and garlic salt.

4. Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice, ending with the cheese.

5. Bake uncovered 32 to 35 minutes or until bubbly.

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