3 cups chopped cooked chicken
1 onion, chopped
1 green or red bell pepper, diced (remove seeds/stems)
1 can (10.75 oz) condensed cream of chicken soup
1 can (10.75 oz) condensed cream of mushroom soup
1 cup chicken broth
1 can (10 oz) Ro-Tel diced tomatoes with green chiles, drained
1 teaspoon chili powder
½ teaspoon garlic salt
12 soft corn tortillas (6 inch), torn into 1-inch pieces
3 cups shredded Cheddar Jack cheese
cooking spray
1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
3. In large bowl, stir together chicken, veggies, soups, tomatoes, chili powder and garlic salt.
4. Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice, ending with the cheese.
5. Bake uncovered 32 to 35 minutes or until bubbly.