Ingredients
2C Cooked chicken
1/2C-3/4C Chicken stock
8 Soft corn tortillas, chopped into 1” squares
1/3C Chopped bell pepper (1/2 of a bell pepper)
1/3C Onion chopped
1t Chili powder
1t Cumin
1/2t Oregano
1/4t Paprika
1can Cream of mushroom soup
1/2can Rotel tomatoes with green chiles, mashed
1-1/2C Shredded medium cheddar cheese
Process
Mix all but the chicken and tortillas.
Add 1/2C to 3/4C chicken stock to thin the soup
Pour mixture over 2 layers of chicken and chips in an 8 x 8 casserole.
Top with shredded medium cheddar and bake uncovered at 350 deg for 45 minutes
Mad Dog and Celeste's Recipes 