Chicken Tortilla Pie

• 1 medium green pepper, halved and seeded
• 1 (10 oz.) pkg. 6-inch corn tortillas
• 3 boneless, skinned chicken breasts, cooked and shredded (12 oz.)
• 1 c. shredded Cheddar cheese
• 1 c. Cheddar cheese soup
• 1/2 c. mild Mexican salsa
• 1 c. milk
• 2 eggs
• 1 tomato, diced

1. Slice 1/2 green pepper into thin strips; set aside for garnish. Coarsely chop for the other half.
2. Overlap 6 tortillas in circular pattern on bottom of 10-inch quiche dish.
3. Top with chicken strips, 1/2 cup of the shredded cheese, chopped green peppers and half of the diced tomato.
4. Beat together soup and salsa in medium-sized bowl until blended.
5. Slowly stir in milk until smooth.
6. Lightly beat in eggs.
7. Measure 1 1/2 cups of egg-milk mixture; reserve. Pour remaining egg-milk mixture over top of chicken.
8. Arrange remaining tortillas over top.
9. Pour reserved 1 1/2 cups egg-milk mixture over all.
10. Sprinkle with remaining cheese.
11. Cover tightly with foil.
12. Bake in preheated moderate oven (375u0b0) for 40 minutes. Lower oven temperature to 350u0b0.
13. Uncover, bake for 20 minutes or until bubbly hot.
14. Garnish with remaining tomato and green pepper strips.

green pepper, corn tortillas, chicken breasts, cheddar cheese, cheddar cheese soup, salsa, milk, eggs, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235481 (may not work)