Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 can | Cream of chicken soup |
| 1 can | Cream of mushroom soup |
| ½ can | Rotel tomatoes w/ peppers |
| ½ cup | Onion, chopped |
| ½ cup | Green pepper, chopped |
| 1 \N | Chicken, boiled |
| 12 \N | Tortillas, or |
| 1 pack | Grated Monterey Jack cheese |
| 1 pack | Tortilla chips, or noodles |
| 1 cup | Chicken broth |
Boil chicken, remove meat from skin and bones. Saute onions and green pepper. Mix with soups, tomatoes (drained), cubed chicken, and chicken broth. Line bottom of Pyrex casserole with six tortillas.
Add ½ of mixture; spread over tortillas. Sprinkle grated cheese over mixture. Then make another layer of six tortillas, chicken mix, and cheese. Cover with foil and bake at 250-300 F 1 hour until cheese is bubbly.