Ingredients
- 6 large chicken breast halves
- boneless
- skinless
- 1 cup water
- 10 ounces corn tortillas (6-inch)
- 1 medium onions diced
- 1 medium sweet red bell peppers diced
- 2 cups velveeta cheese
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons chili powder
- 10 3/4 ounces soup
- cream of chicken
- 10 3/4 ounces soup
- cream of mushroom
- 10 ounces tomatoes
- canned chopped
- rotel
Instructions
- Poach chicken in one cup of water for 10 minutes.
- Remove the chicken and let cool; reserve broth.
- When chicken is cool, shred into pieces.
- Dip half the tortillas in chicken broth to soften and place tortillas in a 9x13x2-inch baking dish to cover bottom.
- Pour 1/4 cup of broth over tortillas.
- Layer with half of each of the chicken, onions and bell pepper.
- Repeat to make a second layer with remaining tortillas, stock, chicken and vegetables.
- Sprinkle the top with the cheese, garlic and chili powder.
- Preheat oven to 350F (180C).
- In medium bowl, combine soups and pour over casserole.
- Top with the Ro-tel tomatoes.
- Bake for about 45 minutes.
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