Cheesy Mexican Chicken Bake

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1 -2 garlic clove, minced
• 1 tablespoon butter
• 1/4 teaspoon chili powder
• 1/3 teaspoon cumin
• 14 ounces chicken broth
• 10 3/4 ounces cream of mushroom soup
• 14 1/2 ounces diced tomatoes and green chilies
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 11 ounces 6-inch corn tortillas, torn
• 4 cups shredded jalapeno jack cheese
• 1 1/2 lbs boneless skinless chicken breasts, cooked and shredded

Recipe

• 1 preheat oven to 350 degrees. in a small skillet over medium heat cook onion and bell pepper in butter until tender. add garlic clove(s) and cook for an additional 2 minutes. add chili powder and cumin and stir to combine. remove from heat and set aside.
• 2 in a blender container combine chicken broth, mushroom soup, undrained tomatoes and 1 tablespoon of the cooked vegetable mixture. cover and blend on low speed until smooth.
• 3 in 3-quart rectangular baking dish, layer half of soup mixture, half of torn tortillas, half of chicken, half of remaining cooked vegetable mixture, and half of cheese. repeat layers.
• 4 bake, uncovered, about 45 minutes or until heated through and lightly browned. let stand 5-10 minutes before serving.