3 lbs.
chicken breast (fully cooked), cut into
bite sized chunks
1 large
onion
2
jalapeno peppers
2 tbls.
butter
pinch of
garlic salt
1 tsp
chili powder
1 can
cream of mushroom soup
1 can
cream of chicken soup
1/2 can
chicken broth
1 can
rotel with chiles (drained and crushed)
12 small corn tortillas cut into strips
1/2 lb. grated
cheddar and
monterrey jack cheese
Dice onion and pepper and sautee in butter. Combine garlic, chili powder, soups, broth and rotel in large bowl. Place 1/2 of the chicken in the bottom of a large casserole dish. Pour 1/2 of the soup mixture over the chicken. Layer strips of tortillas over that, add 1/2 of the onion and pepper mix, then a layer of cheese. Repeat layers. Top with plenty of the cheese mixture. Bake covered at 350 for 30 minutes, then uncover and cook for another 15 minutes.
This is a delicious casserole and great to take to parties. I took it to a party this last weekend and it was gone in 5 minutes!
*Tip: If you don't want to take the time to cook the chicken, buy the pre-cooked chicken strips and cut them into chunks.