Chicken Tortilla Casserole

• 2 tablespoons butter
• 1/2 cup green bell pepper, chopped
• 1/2 cup onion, chopped
• 2 jalapeno peppers, chopped (for those who enjoy spicier foods)
• 4 ounces green chilies, chopped
• 10 ounces condensed cream of chicken soup
• 10 ounces Rotel tomatoes & chilies
• 2 cups cooked chicken, cut in cubes
• 6 flour tortillas, torn into bite size pieces
• 1 1/2 cups shredded cheddar cheese
• sour cream, for garnish
• green onion, chopped, for garnish
• sliced avocado, for garnish

1. Preheat oven to 325u0b0F Spray a 8" or 9" square baking dish with Pam.
2. In a large saucepan, cook pepper, onion and jalapenos in butter until tender, about 5 minutes.
3. Add green chiles, soup, Rotel tomatoes, and chicken stirring until well blended.
4. In baking dish alternately layer tortillas, soup mixture and cheese repeating for 2 layers. Bake 30 minutes or until hot and bubbling.
5. Garnish with sour cream, green onions and/or avocado slices when serving.
6. Makes 4 servings.

butter, green bell pepper, onion, peppers, green chilies, chicken soup, tomatoes, chicken, flour tortillas, cheddar cheese, sour cream, green onion, avocado

Taken from www.food.com/recipe/chicken-tortilla-casserole-428596 (may not work)