Ingredients
- 2 teaspoon solive oil
- 1 onionfinely diced
- 1 1/2 cup sbell peppersfinely diced - can use any color of a combination of colors
- 2 teaspoon sgarlicminced
- salt and pepper to taste
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 210 ounce can scream of chicken soup
- 110 ounce can diced tomatoes with green chilesdo not drain
- 4 cup sdiced cooked chicken
- 16 corn tortillascut into squares
- 4 cup sshredded cheesecheddar, Monterey jack, or a blend
- 2 Roma tomatoesseeded and diced
- 2 tablespoon scilantro leaveschopped
- cooking spray
Instructions
- Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
- Heat the olive oil in a large pan over medium high heat. Add the onion and bell peppers to the pan. Cook for 5 6 minutes or until tender.
- Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
- Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan. Stir until everything is combined and heated through.
- Line the bottom of the dish with 1/3 of the tortillas. Spoon 1/3 of the chicken mixture over the tortillas and sprinkle 1/3 of the cheese over the chicken mixture.
- Add another layer of tortillas and continue until all the layers have been added, ending with the remaining shredded cheese.
- Bake covered for 45 minutes, then uncover and bake for an additional 15 minutes or until cheese is melted and starting to brown.
- Let sit for 5 10 minutes, then top with tomatoes and cilantro. Cut into squares and serve.
