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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 skinned and boned chicken breast |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 tablespoon(s) butter |
1 green bell pepper chopped |
1 medium onion chopped |
2 - 10 oz can(s) diced tomatoes and green chiles |
1 - 10 3/4 oz can(s) cream of mushroom soup undiluted |
10 3/4 oz can(s) cream of chicken coup undiluted |
12 - 6 inch corn tortillas cut into quarters |
2 cup(s) shredded cheddar cheese divided |
Directions:
1. Sprinkle chicken breasts with salt and pepper; place in a lightly greased 13 x 9 inch baking dish.
2. Bake at 325 degrees for 20 minutes or until done; cool. Coarsely chop chicken.
3. Melt butter in a large skillet over medium heat; add bell pepper and onion, and saute until crisp-tender. Remove from heat, and stir in chicken, tomatoes and green chiles, and soups.
4. Place one-third of tortilla quarters in bottom of a lightly greased 13 x 9 inch baking dish; top with one-third chicken mixture, and sprinkle evenly with 2/3 cup cheese. Repeat layers twice, reserving last 2/3 cup cheese.
5. Bake at 325 degrees for 35 minutes; sprinkle with reserved cheddar cheese, and bake 5 more minutes. Let stand 5 minutes before serving.
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