Ingredients
- 2 cloves garlic
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 6 fresh mushrooms
- 2 tablespoons vegetable oil
- 2 cups chopped cooked chicken (1 1/2 lbs. raw)
- 2 (10-ounce) can diced tomato and green chilies (RoTel), undrained
- 1 can cream of chicken
- 1 can cream of mushroom
- 1 tbsp chicken broth base or one chicken bouillon cube
- 2 teaspoons chili powder<
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 12 (6-inch) corn tortillas
- 2 cups (8 ounces) shredded Mexican Jack & Cheddar cheese, divided into two portions
- 7 oz can El Patio salsa (for topping)
Instructions
- If using fresh chicken, sauté in oil in large pan. Remove from pan.
- Use Cuisinart to chop veggies. Drop garlic onto spinning blade. Add other veggies.
- Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat until tender.
- Stir in cooked chicken and next 7 ingredients; remove from heat.
- Wrap tortillas in plastic wrap and microwave 1 minute.
- Tear tortillas into 1-inch pieces
- Grease 13- x 9-inch baking dish.
- Layer one-third of tortilla pieces in bottom of the dish.
- Spoon one-third of chicken mixture and top with 1/3 of the cheese.
- Repeat layers twice.
- Spread El Patio salsa and top with remaining cheese.
- Bake at 350° for 30 to 35 minutes.