King Ranch Chicken Lite

• 6 large chicken breast halves, boneless, skinless
• 1 cup water
• 10 ounces corn tortillas (6-inch)
• 1 medium onions diced
• 1 medium sweet red bell peppers diced
• 2 cups velveeta cheese
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons chili powder
• 10 3/4 ounces soup, cream of chicken
• 10 3/4 ounces soup, cream of mushroom
• 10 ounces tomatoes, canned chopped, rotel

1. Poach chicken in one cup of water for 10 minutes.
2. Remove the chicken and let cool; reserve broth.
3. When chicken is cool, shred into pieces.
4. Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom.
5. Pour 1/4 cup of broth over tortillas.
6. Layer with half of each of the chicken, onions and bell pepper.
7. Repeat to make a second layer with remaining tortillas, stock, chicken and vegetables.
8. Sprinkle the top with the cheese, garlic and chili powder.
9. Preheat oven to 350F (180C).
10. In medium bowl, combine soups and pour over casserole.
11. Top with the Ro-tel tomatoes.
12. Bake for about 45 minutes.

chicken breast halves, water, corn tortillas, onions, sweet red bell peppers, velveeta cheese, garlic, chili powder, soup, soup, tomatoes

Taken from recipeland.com/recipe/v/king-ranch-chicken-lite-44612 (may not work)