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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.

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