1/4 c. butter
12 flour tortillas, torn into pieces
1 medium onion, chopped
1 can cream of chicken
2 c. chicken, cooked & shredded
2 c. cheddar cheese, shredded
1 medium green bell pepper, chopped
1 can cream of mushroom
1 can Rotel tomatoes
In large saucepan, cook bell pepper and onion in melted butter until tender. Add soups, Rotel, and chicken; stirring until well-blended. In a 9 X 13" baking dish, alternately layer tortilla, soup mixture and cheese. Heat in oven until cheese melts.
From the kitchen of ... Dianne
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