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Lisa's Chicken Tortilla Casserole

This month's recipe comes from one amazing cook, Lisa Blackford from San Jose, CA. Lisa shared this recipe with me a while back, and it's her husband's favorite dish. This recipe is not only easy but full of flavor – perfect for those cold nights or having the family over for dinner. Lisa and I have shared and talked about many recipes and this was one right off the bat I knew I had to try and share! Hope everyone had a happy holiday and has a great 2016!

This month's recipe comes from one amazing cook, Lisa Blackford from San Jose, CA. Lisa shared this recipe with me a while back, and it's her husband's favorite dish. This recipe is not only easy but full of flavor – perfect for those cold nights or having the family over for dinner. Lisa and I have shared and talked about many recipes and this was one right off the bat I knew I had to try and share! Hope everyone had a happy holiday and has a great 2016!

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2 cups shredded chicken (a rotisserie chicken is easiest)

(2) 10-oz. cans Ro-Tel tomatoes

1 green bell pepper

One-half of a white onion

1 cube butter

10 oz. can Cream of Mushroom Soup

10 oz. can Cream of Chicken Soup

12 corn tortillas

2-3 cups cheddar cheese

Preheat oven to 350F. Chop onion and bell pepper, saute in pan with butter. Add cream of mushroom soup, cream of chicken soup, both cans of Ro-tel tomatoes, and chicken, mix together. In casserole pan, tear enough tor­tillas until bottom is covered. Add first layer of the mixture on top, cover that with cheese. Repeat this proccess two more times. Bake for 25-30 minutess. Let stand and enjoy! 

 Send your recipes to my email: This email address is being protected from spambots. You need JavaScript enabled to view it. — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.

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