1 whole chicken boiled or roasted and de-boned
1 onion chopped
1 bell pepper chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can corn
1 can rotel or 1 can tomatoes with 1 can chopped green chilies
1 tsp. salt
1 tsp. chili powder
Garlic powder to taste (about 1 tsp.)
2 cups shredded cheddar cheese
20 or so corn tortillas
3/4 of a stick of butter
Preheat oven to 350 and spray a 13 x 9 pan with PAM. Saute onion and bell pepper in butter till done. Turn off heat and add the soups, chicken, corn, Rotel, salt, chili powder and garlic. Stir till blended well.
Tear tortilla's into one inch pieces and place in bottom of 13 x 9 pan. Spoon chicken mixture over it then sprinkle about half (1 cup) of the cheese, then do the same layers a second time, ending with the cheese on top. Bake 35 minutes and serve.
This is devine with a tossed salad and corn bread.
