Recipe-Finder.com
  • 90minutes
  • 715calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 white onion, chopped

  2. 1 green bell pepper , chopped

  3. 2 tablespoons butter

  4. 1 (10 3/4 ounce) can cream of chicken soup

  5. 1 (10 3/4 ounce) can cream of mushroom soup

  6. 1 (10 ounce) can rotel , do not drain (diced tomatoes with green chilies)

  7. 2 garlic cloves , minced

  8. 1 roasting chicken , cooked, boned, and chopped (about 3 cups)

  9. 16 ounces Velveeta cheese , grated, and divided

  10. 12 corn tortillas , torn into 1-inch size pieces (or use flour tortillas)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.

  2. Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.

  3. Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.

  4. Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.

  5. Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

Comments

882,796
Send feedback