1 whole chicken
1 large onion
1 green bell pepper
1 can Rotel tomatoes
2 cans (10.5 ounce size) cream of mushroom soup
2 cups sharp or extra sharp cheddar cheese, shredded
10 large flour tortillas
Start by boiling chicken until its cooked. After completely done, allow to cool, then cut into bite-sized chunks.
Meanwhile, mix the mushroom soup, Rotel, onion, bell pepper, and cheese. Then, add the chicken to the mixture.
Lightly grease a 13" x 9" glass casserole dish, then completely line with one layer of tortillas. Place 1 half the soup/chicken/Rotel mixture into dish, then place another layer of tortillas over that. Then, put the other half of the mixture in the dish.
Bake at 350 degrees F for about 45-50 minutes. Allow to cool a little before serving.
We usually make this with the "normal" Rotel, but you can suit the taste by using the newer varieties: mild, hot, extra hot. This version tends to be a little bit creamier than the other versions. Also, this freezes very well. I usually make up the casserole and freeze it before cooking. It does need to thaw completely before cooking, however.
drgerbil
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
November 4, 2016
This dish was AMAZING!!! I added a can of corn, drained, and I used 4 boneless skinless chicken breasts instead of a whole chicken. Everyone in the house loved it!