| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter or margarine, melted |
| 1 |
lg |
Green pepper, chopped |
| 1 |
md |
Onion, chopped |
| 1 |
cn |
Condensed cream of mushroom soup (10 3/4 oz) |
| 1 |
cn |
Condensed cream of chicken soup (10 3/4 oz) |
| 2 |
cn |
RO*TEL Tomatoes & Green Chilies (10 oz) |
| 2 |
c |
Cubed cooked chicken |
| 12 |
|
Soft corn tortillas, torn into bite size pieces |
| 2 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
Preheat oven to 325'F. In a large saucepan, saute pepper and onion in
melted butter until tender. Stir in RO*TEL, soups and chicken. In a
13x9" baking dish, alternately layer tortillas, soup mixture and
cheese repeating for 3 layers. Bake 40 minutes or until bubbling and
heated through.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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