Yield: 10 Servings
|1 \N||Bay Leaf|
|1 cup||Green Pepper; chopped|
|1 cup||Onion; chopped|
|½ cup||Butter or Margarine|
|2 cans||Cream of Chicken Soup|
|2 cans||Cream of Mushroom Soup|
|10 ounces||RO*TEL Tomatoe W/Green Chili|
|12 \N||Corn Tortillas; crumbled in bite sized pieces|
|1½ cup||Cheddar Cheese; shredded|
Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces.
In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and RO*TEL Tomatoes and Green Chilies. In a 3-quart shallow baking dish, 13x9", arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times. Bake at 325~ for 40 minutes or until hot and bubbly and cheese is browned. Serves 10-12. May be frozen before or after baking.