Start by boiling the chicken breasts and cubing them, set aside. Then combine the soups, tomatoes and spices in a bowl.
3-4 boneless, skinless chicken breasts (boiled, then cubed) ~ save the broth.
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 tsp. chili powder (adjust to taste)
1/2 tsp. garlic salt
1 can diced tomatoes with green chiles
1 chopped green bell pepper
1 chopped onion
1 package corn tortillas (15 count), quartered
2 cups shredded cheese, like Colby Jack or Cheddar
Preheat oven to 350 degrees. In large bowl, blend soups, chili powder, garlic salt and tomatoes. Saute green pepper and onion; add to soup mixture. Thin mixture to desired consistency with reserved broth. In a lightly greased 13x9 pan, layer tortilla pieces along the bottom, then chicken, soup mixture and grated cheese. Repeat layers. Bake for 30 to 40 minutes, until bubbly. Makes 6-8 servings.
As I said, I like to deviate from recipes. For this one, I usually leave out the chili powder to cater to my family's tastes. I also like to divide the recipe into two smaller pans so that I can freeze one for later or give it to a friend. Serve it with a side of black beans and a green salad for a complete meal. Enjoy!
I'm linking up at some of these great parties and