1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tsp vegetable oil
2 cups chicken, cooked
1 (10 ¾ oz) can cream of mushroom soup, condensed
1 (10 ¾ oz) can cream of chicken soup, condensed
1 (4 ½ oz) can chopped green chiles, undrained
1 (10 oz) can diced tomatoes and green chiles, undrained
1 tsp chile powder
¼ tsp pepper
12 6-inch corn tortillas
3 cups Monterey Jack cheese, cheddar cheese, shredded
Heat the vegetable oil in a large pan and add the first three ingredients. Sauté over medium high heat, then stir in chicken and next six ingredients. Tear corn tortillas into pieces, layer one-third in a lightly greased 13 x 9 baking dish. Top with one-third of the chicken mixture and one-third of the cheese. Repeat layers twice. Cover and bake at 350 degrees for 25 minutes. Uncover and bake five more minutes or until bubbly.
Recommendation: serve with sautéed zucchini. You can freeze unbaked casserole for up to one month. Thaw it in the refrigerator the night before baking.