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Hilda's Corner
Hilda Fraley
March, 2000
Chicken Tortilla Casserole
- ¼ Cup
margarine
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 1 can (10 ¾ oz) condensed cream of mushroom
soup
- 1 can (10 ¾ oz) condensed cream of chicken
soup
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- 2 cans (10 oz ea) Rotel Diced Tomatoes and
Green Chilies
- 2 cups cubed cooked chicken
- 12 corn tortillas, torn into bite size pieces
- 2 cups (8 oz) shredded cheddar cheese
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Preheat oven to 325° F. In a large
saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups,
tomatoes, and chicken stirring until well blended. Alternately layer tortillas, soup
mixture and cheese repeating for 3 layers. Bake 40 minutes or until hot and bubbling.
Makes 8 servings.
Happy Cooking,
Hilda Fraley – 942-3996
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