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.
Yield: 6 servings
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