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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Chili powder and picante sauce add just the right dash of zip to this hearty main dish, notes Teresa Peterson of Kasson, Minnesota. It's a snap to assemble since it uses convenience foods. Ingredients:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
2 small tomatoes, chopped |
1/3 cup picante sauce |
1 medium green pepper, chopped |
1 small onion, chopped |
2 to 3 teaspoons chili powder |
12 corn tortillas (6 inches), cut into 1-inch strips |
3 cups cubed cooked chicken |
1 cup (4 ounces) shredded colby cheese |
Directions:
1. In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13-in. x 9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers.
2. Cover and bake at 350° for 40-50 minutes or until bubbly. Yield: 6-8 servings.
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