¼ cup margarine 1 med. green bell pepper, chopped 1 med. onion, chopped 1 can (10¾ oz.) condensed cream of mushroom soup 1 can (10¾ oz.) condensed cream of chicken soup 1 can (10 oz.) Extra Hot or Milder Ro-tel Tomatoes 2 cups cubed cooked chicken 12 corn tortillas, torn into bite-sized pieces (I end up using more than this, about 18) 2 cups (8 oz) shredded cheddar cheese
In a large saucepan, cook pepper and onion in melted margarine, until tender-about 5 min. Add soup(s*), Rotel and chicken, stirring until well blended. In a 13x9x2-inch baking pan, alternately layer tortillas, soup mixture and then cheese, repeating for 3 layers, ending with cheese. Bake in a 350 degree oven for 40 minutes or until hot and bubbling.
*(You can vary this recipe, by using 2 cans of the cream of chicken, versus using the mushroom soup.)
