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I tried this for the first time about a month ago, and my
family begs for it once a week. It's an easy, simple version of the
traditional recipe. My son gave it a "thumbs up", which says a lot for

1/4 cup margarine (or butter)
1 med. green bell pepper, chopped
1 med. onion, chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (10-3/4 oz.) condensed cream of chicken soup (I vary this recipe,
by using 2 cans of the cream of chicken, versus using the mushroom
1 can (10 oz.) Extra Hot or Milder Ro-tel
2 cups cubed cooked chicken
12 corn tortillas, torn into bite-sized pieces (I end up using more
than this, about 18)
2 cups (8 oz) shredded cheddar cheese

In a large saucepan, cook pepper and onion in melted margarine, until
tender-about 5 min. Add soup (s), Rotel and chicken, stirring until
well blended. In a 13x9x2-inch baking pan, alternately layer tortillas,
soup mixture and then cheese, repeating for 3 layers, ending with cheese.
Bake 40 min. or until hot and bubbling. Serves 8

For more excellent Ro-tel recipes, visit their web site.

This one is delicious and easy!!!! I give it three stars - ***

Submitted by Michelle all commentary is also from Michelle


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