1 tsp. chili powder
1 tsp. ground cumin
2 Tbsp. butter
3 cups cooked, chopped chicken (or 4 breasts)
1 green pepper, chopped
1 red pepper, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
2 10-oz. cans diced tomatoes and green chilies, undrained
1 medium onion, chopped
12 6-inch corn tortillas, cut up
2 cups (8 oz.) shredded cheese
Melt butter in large skillet over medium heat, cook onion and peppers, stir in chicken, soups, tomatoes, spices.
Place 1/3 tortillas in greased 13x9. Top with 1/3 chicken mixture, sprinkle with 2/3 cup shredded cheese. Repeat layers twice reserving 2/3 cup cheese. Bake uncovered at 352 degrees for 35-45 minutes. Sprinkle with remaining cheese, and bake 5 mins more. Let stand 5 mins.
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