Mamas Mexican Chicken

1. 1

   Preheat oven to 350F.

2. 2

   Boil 4 to 6 frozen skinless chicken breasts until cooked through.

3. 3

   Drain, set aside to cool and then shred chicken.

4. 4

   In a large frying pan, mix onions, peppers, cream of mushroom soup (small can), cream of chicken soup (small can) and Rotel.

5. 5

   Cook until simmering and add chicken.

6. 6

   Simmer for 5 minutes.

7. 7

   Line a casserole pan with corn tortillas until covered.

8. 8

   Add chicken mixture, cover with remaining corn tortillas, cover with shredded cheese.

9. 9

   Bake in oven 10 to 15 minutes or until cheese is melted and bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.