Mamas Mexican Chicken

• 1 can Cream Of Mushroom Soup (small)
• 1 can Cream Of Chicken Soup (small)
• 1 whole Medium Onion, Diced
• 1 whole Red Bell Pepper, Diced
• 1 whole Green Bell Pepper, Diced
• 1 can Ro*tel Tomatoes
• 1 bag Shredded Cheddar Or Mexican Style Cheese
• 1 package Frozen Chicken Breasts
• 1 package Corn Tortillas

1. Preheat oven to 350F.
2. Boil 4 to 6 frozen skinless chicken breasts until cooked through.
3. Drain, set aside to cool and then shred chicken.
4. In a large frying pan, mix onions, peppers, cream of mushroom soup (small can), cream of chicken soup (small can) and Rotel.
5. Cook until simmering and add chicken.
6. Simmer for 5 minutes.
7. Line a casserole pan with corn tortillas until covered.
8. Add chicken mixture, cover with remaining corn tortillas, cover with shredded cheese.
9. Bake in oven 10 to 15 minutes or until cheese is melted and bubbly.

cream of mushroom soup, cream of chicken soup, onion, red bell pepper, green bell pepper, tomatoes, cheese, chicken breasts, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/mamae28099s-mexican-chicken/ (may not work)