Chicken Tortilla Casserole
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 ounce) condensed cream of mushroom soup
1 can (10 3/4 ounce) condensed cream of chicken soup
2 cans (10 ounces each) ROTEL diced tomatoes and green chilies
2 cups cubed cooked chicken OR 1 lb. hamburger
12 corn tortillas, torn into bite-sized pieces
2 cups (8 ounces) shredded cheddar cheese
Preheat oven to 325 degrees. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups, Rotel and chicken, stirring until well blended. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.