Ingredients
- 4 skinned and boned chicken breast halves
- 1/4 tsp pepper
- 2 T no salt butter
- 1 medium-size green pepper, seeded and chopped
- 2 (10oz) cans no salt diced tomatoes with green chiles, undrained (Rotel)
- 1 (10 3/4 oz) can low sodium cream of mushroom soup, undiluted ( or homemade)
- 1 (10 3/4 oz) can low sodium cream of chicken soup, undiluted (or homemade)
- 12 6″ corn tortillas, cut into quarters
- 2 Cups cheddar cheese
Directions
Sprinkle chicken with pepper; place in a greased baking dish.
Bake at 325°F for 20 minutes; let cool.
Coarsely chop chicken; set aside. Melt butter in a large skillet over medium heat; add green pepper and onion, and cook, stirring constantly, until crisp-tender. Remove from heat, and stir in chicken, tomatoes, and soups.
Place 4 tortillas in bottom of lightly greased 13x9x2″ baking dish; top with 1/3 of chicken mixture,and sprinkle with 2/3 cup of the cheddar cheese. Repeat layers, reserving the last 2/3 cup cheese.
Bake, uncovered at 325°F for 35 minutes. Then sprinkle with the last 2/3 cup of reserved cheese, and bake for an additional 5 minutes. Let stand 5 minutes before serving.
