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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ok, so it may not sound appitizing...but it tastes so good! I found this flipping through church cookbooks at my in-laws house. I thought it sounded interesting enough to try. I've made a few changes to the original recipe. Hope you like it. *Prep time does not include thawing chicken breasts. Ingredients:
6 large flour tortillas |
1 (10 1/2 ounce) can cream of chicken soup |
1 (4 ounce) can chopped green chilies |
3 thawed & cut into bite-size pieces boneless skinless chicken breasts |
1 green bell pepper, chopped |
1 (1 1/8 ounce) package fajita seasoning mix |
2 -3 cups mexican blend cheese (or cheddar cheese) |
Directions:
1. Mix chicken & fajita seasoning. Cook until chicken is cooked.
2. In a 9X13 pan place 2 tortillas, they will overlap & go up the side of the pan.
3. Spread 1/3 of the soup on the tortillas.
4. Sprinkle with 1/3 of each of the following, green chilies, chicken & green peppers.
5. Sprinkle 1/2 - 3/4 cup of cheese.
6. Continue layering ingredients to make 3 complete layers of everything.
7. Top with the extra cheese.
8. Bake 350 degrees for 30 minutes.
9. Note - Since this is a layered dish, you can get away with sprinkling the ingredients around the pan. You will get plenty of all of the ingredients in every bite.
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