10ouncesRo-tel tomatoescanned tomatoes with green chilies added
21ouncesCans Cream of Chicken Soup2 - 10.5 ounce cans
1red, yellow or green bell pepperdiced
1yellow oniondiced
3cupscheddar cheeseshredded
8ouncescorn tortillasThat's about 8 corn tortillas - cut into strips and diced.
1tablespoonolive oil
Instructions
Preheat the oven to 375 degrees. Prepare a 9x13 casserole dish by spraying with non-stick cooking spray. Set aside.
Dice the chicken into 1 inch pieces, slice the tortillas into strips as well. Dice onions and peppers.
In a large saucepan or skillet sauté the peppers and diced onions in olive oil over medium heat for 3-5 minutes until just soft.
Add the canned soup, ⅓ of the tortilla strips, and Rotel. Mix together until thoroughly combined. Add the chicken and mix again. Remove from heat.
Place one layer of tortillas on the bottom of the baking dish. Top with ⅓ of the chicken cheese mixture and ½ shredded cheese. Repeat layers, finishing with remaining sauce, topping with remaining cup cheese.
Bake uncovered for 25 minutes or until hot and bubbly. Allow to sit 10 minutes before serving. Enjoy!
Notes
Substitute Doritos or tortilla chips for the tortillas. Don't crush them, just layer them in the casserole dish whole.
Use Colby, Monterey Jack even mozzarella cheese to substitute for cheddar cheese.
Any combination of canned soups will work with this recipe. Cream of mushroom, chicken, cheddar cheese, even celery soup!
This meal can be made in the slow cooker! Combine the ingredients as directed above and place in the crockpot sprayed with non-stick coating. Top with cheese and cook on low for 4 hours. Enjoy!