Ingredients
| 1 pound Cheddar cheese; grated |
| 1 pound Monterey jack cheese; grated |
| 12 Flour tortillas |
| 2 large chicken drained; or boil and chop 4 chicken breasts |
| 2 12-oz can Cream of Chicken Soup |
| 1 12-oz can Rotel tomatoes |
| 1/2 Bell pepper; chopped |
| 1 Onion; chopped |
Preparation
Spray the bottom of one 9 x 13 or two square baking dishes with non-stick spray and place a layer of tortillas torn into bite sized pieces in the bottom of the pan(s). Mix the chicken, soup, tomatoes, onion, and bell pepper in a medium sized mixing bowl. Put half (a quarter if you”re making two dishes) of the chicken mixture on top of the tortillas and top with cheese. Repeat the layers. Bake at 375 until bubbly – about 30 minutes. If you”re freezing one dish, cover it with plastic wrap and then foil.