Saturday, May 15, 2010

Supreme Chicken Enchilada Casserole

8 flour tortillas, torn
4-6 chicken breasts, cut into strips
1/2 c. chopped onion
1/2 c. green pepper, or to taste, chopped
8 oz. sour cream
1 can cream of mushroom soup
2 c. Monterey Jack, shredded
2 c. Cheddar cheese, shredded
2 cans chili beans, Drained
1 can rotel

Mix sour cream, soup and rotel. Layer ingredients as follows: tortillas, chicken, beans, onions and peppers, soup mixture and 1 cup of each cheese in an 8x8 or 12x10-inch pan. Make a second layer and bake at 350 degrees for 45-60 minutes.

****I have also layered spanish rice after the beans!****

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