we ate this tonight. it really is so good and so easy.
1/4 cup margarine
1 medium green bell pepper, diced fine
1 medium yellow onion, diced fine
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
2 cans Milder Rotel diced tomatoes and green chiles
2 cups cooked chicken, cubed (i use the canned chicken)
12 corn tortillas, torn into bite-sized pieces
2 cups shredded cheddar or velveeta cheese
preheat oven to 325 degrees. in a large saucepan, saute the bell pepper and onion in the margerine until tender (about 5 minutes). add both soups, the rotel and chicken pieces and stir until the mixture is well-blended. in a 10x10 lightly oiled casserole dish, start making thin layers with the corn tortillas first, then the cooked chicken mixture and last the cheese. repeat about 3 times with the cheese on top. bake for 40 minutes, covered, or until hot and bubbly.
serve over rice with sour cream on top.