Chelsea Allen :: Recipes :: King Ranch Chicken

Mexican Casserole

Yield: 8
Prep time: 15 Minutes
Cook Time: 1 Hour
Course: Casseroles

Ingredients:

• 1/4 cup margarine or butter
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 can (10 3/4 oz) cream of chicken soup
• 1 can rotel tomatoes and green chile (14 1/2 oz)
• 2 cups of cooked chicken, cubed
• 12 corn tortillas
• 2 cups of mexican blend or cheddar cheese

Instructions:

*Note: I used 3 chicken breasts for this dish and it wasn't too much. Also, I think this would taste really good with flour tortillas as well.*

Tear the tortillas into bite size pieces and set aside.

In a large saucepan, cook pepper and onion in butter or margarine until tender (about 5 minutes).

Add soups, Ro-tel tomatoes, and chicken, stirring until well blended.

Spray 9x13" pan with Pam.

Alternately layer tortillas, soup mixture, and cheese, repeating for 3 layers.

Bake 40 minutes at 325 degrees or until hot and bubbling.