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Ingredients
| reduced fat cheddar cheese: 10.75 oz (condensed cream of chicken soup) |
| red tomatoes: 1 (with green chiles, undrained) |
| green sweet peppers (chopped): 3/4 cup |
| onions (chopped): 1/2 cup |
| chili powder: 1 1/2 tsp |
| black pepper: 1/4 tsp |
| corn tortillas: 7 tortillas (cut into thin, bite-size strips) |
| chicken broth: 3 cups |
| cheddar cheese (diced): 2 cups (Tomato slices) |
Mexican-Style Chicken
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.
2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.
3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.