Ingredients:
- 2 pkg. medium sized corn tortillas (about 20)
- 1 whole chickens or a pkg. of thighs & a pkg. of breasts cooked & cubed
- 1 large onion, finely diced
- 1 large bell pepper finely diced
- 2 tsp. chili powder
- Garlic salt or powder to taste
- 2 cans cream of chicken soup
- 2 cans of Rotel tomatoes (mild) with green chilies blended or chopped fine (pour off some of the juice)
- 1 lb. mild cheddar cheese, grated
4
Directions:
- Warm some olive oil (1/2 in. deep) in a frying pan & dip tortillas in it one at a time, then pat dry with a paper towel. You want them softened, but not crispy.
- Place the above ingredients in a greased casserole dish in the order given & repeat. This will make several layers from the bottom of the casserole to the top. Bake in a 9” x 13” greased pan for about 45 minutes at 350 degrees.
- This recipe is great for entertaining because it can be made ahead of time and popped into the oven at the appropriate time. It can also be doubled for a big crowd (cooking time would need to be lengthened) and it freezes well.
