Chicken Enchilada Casserole

• 1 green bell pepper, chopped
• 1 medium yellow onion, chopped
• 1 (16 ounce) can Ro-Tel tomatoes (any flavor)
• 1 (10 ounce) can cream of mushroom soup
• 5 12 ounces cream of chicken soup (half can)
• 1 lb chicken breast, cooked and diced
• 2 cups shredded taco cheese
• flour tortilla, quartered

1. Preheat oven 350 degrees F.
2. Sautee bell pepper and onion until tender.
3. Combine sauteed mixture, both soups and chicken.
4. Mix until combined.
5. Add can of Ro-Tel (you can drain some of the juice if you'd like) to mixture; stir until combined.
6. Spray/grease bottom of 8x8 (or 9x9) casserole dish.
7. Line bottom of dish with tortillas.
8. Add layer of chicken mixture.
9. Add thin layer of cheese.
10. Add tortillas layer.
11. Repeat layers until mixture is gone; making sure the finishing layer is the last bit of cheese.
12. (I like to use a lot of cheese on top so it's nice an gooey when it comes out of the oven!
13. :).
14. Bake for 20-30 minutes, or until heated thoroughly and the cheese is nicely golden brown and bubbly.
15. Cool for 5 minutes.
16. Serve and Enjoy!

green bell pepper, yellow onion, rotel tomatoes, cream of mushroom soup, cream of chicken soup, chicken breast, taco cheese, flour tortilla

Taken from www.food.com/recipe/chicken-enchilada-casserole-215615 (may not work)