Gringo Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 lbs boneless chicken breasts
• 1 onion, medium chopped
• 1 clove garlic, minced
• 1 red bell peppers or 1 green bell pepper, chopped
• 3 tablespoons margarine
• 1 can rotel tomatoes & chilies
• 1 can condensed cream of mushroom soup
• 10 ounces chicken broth
• 12 6-inch corn tortillas
• 1 lb monterey jack cheese, shredded

Recipe

• 1 cook chicken breasts in microwave until done.
• 2 cut meat into chunks.
• 3 set aside.
• 4 saute onions, garlic, and pepper in margarine over mediuom heat until limp.
• 5 mix together the canned ingredients and chicken broth.
• 6 add sauteed ingredients.
• 7 mix well.
• 8 tear tortillas into fourths.
• 9 dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
• 10 cover with half of the soup mixture, then half of the chicken, and half of the cheese.
• 11 repeat.
• 12 bake at 350 for 20-30 minutes, until bubbly.