Baked Mexican Chicken

Yield: 6 servings

Ingredients

• 1/4 cup butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (10 ounce) can cream of mushroom soup
• 1 (14.5 ounce) can Ro*Tel tomatoes
• 2 cups chopped cooked chicken
• 10 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1 tablespoon milk
• 1 small jalapeno pepper, chopped
• 1/4 cup chopped fresh parsley

Instructions

1. Heat oven to 325 degrees F.
2. Melt butter in a large skillet; add onion and pepper. Cook until tender, about 5 minutes. Stir in soup, undrained tomatoes and chicken.
3. Tear tortillas into bite-size pieces.
4. Spray a large casserole dish with cooking spray. Layer tortillas, soup mixture and Monterey Jack cheese in prepared casserole.
5. Mix sour cream, milk and jalapeno in a small bowl. Spread over top of casserole.
6. Bake chicken until bubbly, about 40 minutes.
7. Sprinkle with parsley.
8. Serve immediately.