Baked Mexican Chicken

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

Heat oven to 325 degrees F.

Melt butter in a large skillet; add onion and pepper. Cook until tender, about 5 minutes. Stir in soup, undrained tomatoes and chicken.

Tear tortillas into bite-size pieces.

Spray a large casserole dish with cooking spray. Layer tortillas, soup mixture and Monterey jack cheese in prepared casserole.

Mix sour cream, milk and jalapeno in a small bowl. Spread over top of casserole.

Bake chicken until bubbly, about 40 minutes. Sprinkle with parsley. Serve immediately.

Serves 6.