📝 Instructions
= Recipe
1. Preheat oven to 350°F. In a large skillet, heat 2 tbsp vegetable oil over medium-high heat. Add 1 green bell pepper (chopped) and 1 onion (chopped) and sauté 5 minutes until softened.
2. Stir in 2 cups chopped cooked chicken, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 can diced tomatoes and green chiles, 1 tsp chili powder, 0.25 tsp salt, 2 pinches garlic powder, and 2 pinches pepper. Remove from heat.
3. Layer 1/3 of the 12 corn tortillas (torn into 1-inch pieces) in a greased 9x13 baking dish. Top with 1/3 of the chicken mixture and 2/3 cup of the 2 cups shredded cheddar. Repeat the layers twice, ending with the remaining cheese on top.
4. Bake 30-35 minutes until cheese is melted and bubbly.
