Ingredients
2tspolive oil
1onion,finely diced
1½bell peppers,finely diced
2tspgarlic,minced
salt and pepper,to taste
1tbspchili powder
½tspground cumin
20ozcream of chicken soup,2 cans
10ozdiced tomatoes with green chilies,1 can, undrained
4cupschicken,diced, cooked
16corn tortillas,cut into squares
4cupscheese,cheddar, Monterey jack, or a blend, shredded
2Roma tomatoes,seeded and diced
2tbspcilantro leaves,chopped
cooking spray
Preparation
Preheat the oven to 350 degrees F.
Coat a 9×13-inch pan with cooking spray.
Heat the olive oil in a large pan over medium high heat.
Add the onion and bell peppers to the pan, then let cook for 5 to 6 minutes or until tender.
Add the garlic to the pan and cook for one more minute. Season the vegetables with salt and pepper.
Add the chili powder, ground cumin, cream of chicken soup, can of tomatoes and chicken to the pan.
Stir until everything is combined and heated through.
Line the bottom of the dish with ⅓ of the tortillas.
Spoon ⅓ of the chicken mixture over the tortillas and sprinkle ⅓ of the cheese over the chicken mixture.
Add another layer of tortillas and continue until all the layers have been added, ending with the remaining shredded cheese.
Bake covered for 45 minutes, then uncover and bake for an additional 15 minutes or until cheese is melted and starting to brown.
Let sit for 5 to 10 minutes, then top with tomatoes and cilantro.
Cut into squares, serve, and enjoy!
