3 cups coarsely corn tortilla chips white crumbled lime-flavored
10.8 oz cream of chicken soup canned
10.8 oz cream of mushroom soup canned
20 oz tomatoes and chiles diced green drained canned
1 garlic clove pressed
1 medium size bell pepper green chopped
1 teaspoon ground cumin
1 medium onion chopped
1 teaspoon oregano dried
3 cups sharp cheddar cheese grated
2 lb skinned shredded
Equipment
frying pan
oven
baking pan
Directions
Preheat oven to 35
Melt butter in a large skillet over medium-high heat.
Add onion, and saut 6 to 7 minutes or until tender.
Add bell pepper and garlic, and saut 3 to 4 minutes. Stir in chicken broth, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
Bake at 350 for 55 minutes to 1 hour or until bubbly.
Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
