Chicken Mexican Casserole Recipe

• 1 chicken (boiled and deboned)
• 12 to 15 tortillas
• 1 small onion
• 1 bell pepper
• 1 can Rotel tomatoes and chilies
• 1 can cream chicken soup
• 1 tbsp. chili pwdr
• 8 ounce. Cheddar cheese
• 8 ounce. lowfat sour cream
• Garlic pwdr
• Salt and pepper

1. Boil chicken; debone.
2. Dip corn tortillas into chicken broth till barely wilted and place layer in greased 9 x 13 baking dish.
3. Saute/fry minced onion, bell pepper in butter till soft.
4. Mix together soups, rotel, lowfat sour cream onion, bell pepper, chili pwdr, salt, pepper, garlic pwdr.
5. Place layer of chicken over tortillas (1/2 of the chicken).
6. Then pour 1/2 of the soup mix over the chicken then place 1/2 of the cheese over this.
7. Start over with layer of tortilla and mixtures as stated above.
8. Make 2 layers.
9. Bake 350 degrees for 30 min or possibly till done.

chicken, tortillas, onion, bell pepper, tomatoes, cream chicken soup, chili pwdr, cheddar cheese, sour cream, garlic, salt

Taken from cookeatshare.com/recipes/chicken-mexican-casserole-36716 (may not work)