Full of seasoned chicken chunks with the tortillas and chilis adding the flavor of the Southwest. Guaranteed a Perfect 10!
4 large chicken breasts, boneless & skinless
1/4 cup vegetable oil
Salt
Pepper
Chili powder
Garlic salt
Cumin
2 Tbsp. butter
1 green bell pepper, diced
1 white onion, diced
1 (10 3/4 oz.) can cream of mushrooom soup
1 (10 3.4 oz.) can cream of chicken soup
2 (10 3/4 oz.) cans tomatoes & green chilis, such as RoTel
12 corn tortillas, cut into quarters
2 cups Cheddar cheese, shredded
1 cup crushed Nacho Doritos, if desired
Preheat oven to 325 degrees. Lightly grease a 13 X 9-inch casserole dish. Layer half of the tortillas in bottom of dish and set aside.
Heat vegetable oil in large skillet over medium heat. Sprinkle chicken liberally on both sides with seasonings, salt, pepper, chili powder, garlic salt and cumin. Cook chicken in hot oil until cooked through, about 7 minutes on both sides. Remove to cutting board and cut into 1-inch chunks.
Meanwhile, combine soups and tomato and chilis and stir well to incorporate.
Add 2 Tbsp. butter to skillet with oil. Saute onion and bell peppers until crisp-tender, about 5-7 minutes. Drain excess oil from skillet and add the soup mixture to the vegetables. Heat for 2-3 minutes. Spoon half the mixture over the tortillas. Place another layer of tortillas on top followed by the remaining soup mixture.
Sprinkle 2 cups of shredded cheese on top and bake, uncovered, for 30-35 minutes.
Remove from oven and let stand about 10 minutes before serving. Sprinkle with crushed Nacho Doritos if desired.
PDF 
