Categories: Meals

Ingredients

• 2 tbsp. olive oil
• 1 medium green bell pepper, diced
• 1 cup chopped yellow onion
• 3 garlic cloves, minced
• 5 cups chopped cooked chicken
• 22.6 oz. can cream of chicken soup
• 10 oz. can diced tomatoes with green chiles, drained
• 2 tbsp. chopped fresh cilantro
• 16 oz. package taco-size corn tortillas
• 8 oz. package shredded Mexican cheese blend
• Garnish: chopped fresh cilantro

Directions

1. eheat oven to 350. Spray a 13×9-inch baking dish with cooking spray.

2. In a large skillet, heat oil over medium-low heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until onion begins to turn translucent, 3 to 4 minutes. Remove from heat; stir in chicken, soup, tomatoes, and cilantro until combined.

3. Tear half of tortillas into strips; cover bottom of prepared pan with two layers of tortillas. Spread half of chicken mixture onto tortillas. Top with half of cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese. Spray a large piece of foil with cooking spray; cover casserole with foil, spray side down.

4. Bake for 30 minutes. Uncover and bake until cheese is lightly browned, about 5 minutes more. Garnish with cilantro. Let stand for 20 minutes before serving.

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