A modified signature Ro*Tel recipe--a creamy, cheesy and easy casserole with that special 'kick'.
No Stick Cooking Spray
Vegetable Oil
1 Green Bell Pepper
1 Large Yellow Onion
1 Can Condensed Cream of Chicken Soup (10.75 oz)
1 Can Condensed Cream of Mushroom Soup (10.75 oz)
3 cups Chopped Cooked Chicken Breast
8 Corn Tortillas - 6 inch round - Cut into bite-size pieces
1 Samll Can of Green Chillies
2 cups Shredded Cheddar Cheese (More if desired)
1 Can of Whole Corn
1 Can of Ro-Tel Tomatoes (Use Original for a mild dish, and Hot for more kick.
Directions
1
Preheat oven to 325°F. Spray 13x9-inch baking dish with cooking spray; set aside.
2
Add a little Canola Oil to a large saucepan over medium heat (Have used a WOK which works well) . Add bell pepper and onion; cook and stir about 5 minutes or until tender.
3
Remove peppers and onions and place into a bowl.
4
Place chicken in pan and cook until done. (Does not take long)
5
Add Peppers, Onions, Soups (Both cans), undrained tomatoes, corn (optional) to the chicken and heat mixture until warm.
NOTE: Canned Soup is very thick and needs to be thinned by adding water. Add water to desired thickened consistency.
6
Layer on-half each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers. Bake uncovered 40 minutes or until hot and bubbly.
Ingredients
A modified signature Ro*Tel recipe--a creamy, cheesy and easy casserole with that special 'kick'.
No Stick Cooking Spray
Vegetable Oil
1 Green Bell Pepper
1 Large Yellow Onion
1 Can Condensed Cream of Chicken Soup (10.75 oz)
1 Can Condensed Cream of Mushroom Soup (10.75 oz)
3 cups Chopped Cooked Chicken Breast
8 Corn Tortillas - 6 inch round - Cut into bite-size pieces
1 Samll Can of Green Chillies
2 cups Shredded Cheddar Cheese (More if desired)
1 Can of Whole Corn
1 Can of Ro-Tel Tomatoes (Use Original for a mild dish, and Hot for more kick.
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