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: ericakrantz@yahoo.com — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.
