Chicken Enchilada Casserole

1. 1

   Preheat oven 350 degrees F.

2. 2

   Sautee bell pepper and onion until tender.

3. 3

   Combine sauteed mixture, both soups and chicken.

4. 4

   Mix until combined.

5. 5

   Add can of Ro-Tel (you can drain some of the juice if you'd like) to mixture; stir until combined.

6. 6

   Spray/grease bottom of 8x8 (or 9x9) casserole dish.

7. 7

   Line bottom of dish with tortillas.

8. 8

   Add layer of chicken mixture.

9. 9

   Add thin layer of cheese.

10. 10

    Add tortillas layer.

11. 11

    Repeat layers until mixture is gone; making sure the finishing layer is the last bit of cheese.

12. 12

    (I like to use a lot of cheese on top so it's nice an gooey when it comes out of the oven!

13. 13

    :).

14. 14

    Bake for 20-30 minutes, or until heated thoroughly and the cheese is nicely golden brown and bubbly.

15. 15

    Cool for 5 minutes.

16. 16

    Serve and Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.