Ingredients

• 4 chicken breasts

• Corn tortillas

• 1 onion

• 1 green bell pepper

• 2 can cream of mushroom healthy request

• 1 can cream of chicken healthy request

• 1 can rotel

• Pepper

• Onion powder

• Garlic powder

• Chili powder

• Shredded Mexican cheese

• Optional for extra spice—add 1 can green chiles

Method

Pre-heat oven on 350. Dice the onion and bell pepper. Sauté in olive oil on medium. Cube the chicken and then season with pepper, onion powder and garlic powder. Just a sprinkle on both sides! Add the chicken to pan. Once the chicken is looking a little golden, add in the remaining ingredients. (The chicken will not be fully cooked at this point but will continue to cook in the pan and in the oven). 

Sauté in pan for about 6-10 more mins on medium. 

Spray baking pan with non stick spray. Layer the corn tortillas. Add a layer of the chicken, top with a thin layer of cheese & repeat a couple of times. You should end with a layer of the chicken! I topped with a little bit of cheese and lots of pepper. 

Cook for 30 mins and enjoy! 

Tip: I decided to use the cheese lightly..feel free to use as much as you’d like.

*This made about 14-16 servings!*

I served this casserole with my favorite salad! Romaine, spinach, carrots, cucumber, bell peppers, sunflower seeds, olive oil, onion powder, garlic powder, and pepper!

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Our 4th Annual Dallas Girls Dinner Club, White Elephant Party, (ornament exchange edition) was a success! I don’t know why I always decide to try new recipes when I’m serving others but I think it turned out! Two baking dishes were cleaned..that is always a telling sign. Tis’ The Season!