4 each chicken breasts without skin
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
1 each green pepper chopped
1 medium onion chopped
2 each diced tomaoes & chili cans
1 each cream of mushroom soup, condensed
1 each cream of chicken soup, condensed
12 each corn tortillas quartered
2 cups cheddar cheese shredded
Instructions
Sprinkle chicken with salt and pepper; place in a 13x9x2 inch baking dish. Bake at 325F for 20 minutes or until done; cool. Coarsely chop chicken, and set aside.
Melt butter in a large skillet over medium heat. Add chopped pepper and onion, and cook, stirring mixture constantly, until vegetables are crisp-tender. Remove from heat, and stir in chicken, tomatoes with green chiles, and soups.
Place one-third of tortilla quarters in bottom of a lightly greased 13x9x2 inch baking dish;; top with one-third chicken mixture, and sprinkle evenly with 2/3 cup shredded Cheddar cheese. Repeat layers twice, reserving remaining 2/3 cup cheese.
Bake at 325F for 35 minutes; sprinkle with reserved cheese, and bake 5 additional minutes. Let stand 5 minutes before serving.
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Yields: 6 Servings
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