This is a family favorite-from my dear friend Sandra. Below is the exact recipe given to me but over the years I have tried many additions and substitutions like: adding mushrooms, poblano or jalapeno peppers, roasted red peppers, kernel corn, diced carrots, sliced zucchini or yellow squash, spinach; or substituting monterrey jack or cheddar cheese, flour tortillas instead of corn, you get the idea-just make it your own! (Plus, don't worry so much about the layers-I've tossed everything together and poured into pan, topped w/ cheese and it was still great.) You can make this a day ahead and it also freezes well-just thaw in refrigerator overnight and bake as directed. If it is too thick (because the tortillas soak-up moisture), just thin w/ some chicken stock. (I've seen other recipes where you soak the tortillas in broth but I've never tried it.) Cooking time does not include time to cook the chicken. I hope you enjoy this as much as I do!!!
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons butter
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 ounce) can rotel, do not drain (diced tomatoes with green chilies)
- 2 garlic cloves, minced
- 1 roasting chicken, cooked, boned, and chopped (about 3 cups)
- 16 ounces Velveeta cheese, grated, and divided
- 12 corn tortillas, torn into 1-inch size pieces (or use flour tortillas)
- Preheat oven to 350F and spray a 9 x 13" baking dish w/ Pam.
- Saute the onion and bell pepper in butter in a large sauce pan over medium-high heat, about 5 minutes, until tender.
- Add the soups, tomatoes, garlic, and half the cheese and blend well. Stir in the chicken and remove from heat.
- Place one layer of tortilla pieces in bottom of dish. Top with one-third of chicken mixture and repeat layers twice, ending w/ the tortillas.
- Sprinkle rest of cheese on top and cook covered 30 minutes; then uncover and cook additional 15 minutes or until bubbly. Let stand 5 minutes before serving.