Monday, August 25, 2008


~ Teresa Peterson - Quick Cooking Collector’s Edition

1 10 3/4-oz. can condensed cream of chicken soup
1 10 3/4-oz. can condensed cream of mushroom soup
2 small tomatoes, chopped
1/3 c. picante sauce
1 medium green pepper, chopped
2-3 t. chili powder
12 corn tortillas (6-inch), cut into 1-inch strips
3 c. cubed cooked chicken
1 c. (4 oz.) grated Colby cheese

Preheat oven to 350 degrees. In a bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 9x13-inch pan, layer half of the following: tortilla strips, chicken, soup mixture and cheese. Repeat layers. Cover and bake 40-50 minutes or until bubbly.

Notes: I put a little picante sauce on the bottom of the pan to help ensure the tortillas don’t stick.

1 comment:

The Boggs Family said...

This was DELICIOUS! Terry had 3rds, and I had 2nds! And I love that it's sooo easy to make. ; )