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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is from Southern Living. Ingredients:
1 onion, chopped |
1 green bell pepper, chopped |
1 jalapeno, seeded and chopped |
2 garlic cloves, minced |
2 teaspoons chili powder |
1 teaspoon dried oregano |
vegetable oil cooking spray |
1 (10 ounce) can diced tomatoes with green chilies, undrained |
1 (10 3/4 ounce) can cream of chicken soup |
2 1/4 cups cooked chicken, chopped |
2 cups tortilla chips, crumbled |
5 tablespoons fresh cilantro, chopped |
1 cup shredded cheddar cheese |
Directions:
1. Saute first 6 ingredients in a large non-stick skillet, coated with cooking spray, over medium heat for 8 minutes. Stir in tomatoes,cream of chicken soup, chicken, tortilla chips and 4 tablespoons of cilantro; spoon into a lightly greased 9X13 inch baking dish.
2. Bake, covered at 350 degrees F for 30 minutes or until bubbly.
3. Toss remaining 1 tablespoon cilantro with cheese. Uncover casserole; sprinkle with cheese mixture. Bake for 3 more minutes to melt the cheese.
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