Ingredients
- 12 corn tortillas
- 1 salt
- 1 pepper
- 1 bay leaf
- 1 butter
- 800 gr chicken
- 190 gr rotel tomatoe w
- 170 gr cheddar cheese
- 140 gr green pepper
- 120 gr onion
- 2 packages cream of chicken soup
- 2 packages cream of mushroom soup
Stew chicken with salt, pepper and bay leaf. After cooking, bone and cut chicken into bite-size pieces. In a large saucepan, cook green pepper and onion in butter until tender. Stir in soups and ROTEL tomatoes and Green Chilies. In a 3 litre shallow baking dish, 13x9 inches, arrange alternate layers of tortillas, chicken, soup mixture, and cheese, using one-third of all ingredients. Repeat layers two more times.
Bake at 160ºC or 40 minutes or until hot and bubbly and cheese is browned.
Serves 10 to 12. May be frozen before or after baking.
