INGREDIENTS:
* 6 chicken breast halves, cooked and diced
* 12 corn tortillas, cut into quarters
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1 can (10 3/4 ounces) condensed cream of chicken soup
* 8 ounces shredded Cheddar cheese
* 1 can diced tomatoes with green chiles
* 1/2 teaspoon garlic powder
* salt
* dash cayenne pepper
* 2/3 cup chicken broth
PREPARATION:
Pour about 1/3 cup of broth over bottom of a 13x9-inch baking pan. Layer half of the tortilla quarters on the bottom, then half of the chicken, onion, bell pepper, and dollops of about 1/2 of both soups.Sprinkle with a little garlic powder, salt, and cayenne pepper. Repeat layers. Spread tomatoes over the top and drizzle with remaining chicken broth. Cover with foil and bake at 350° for 45 to 55 minutes, until bubbly.
Serves 6
