Ingredients
2
cups chopped cooked chicken
1
bag (12 oz) frozen onions, celery, bell pepper and parsley seasoning blend
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (10 3/4 oz) condensed cream of mushroom soup
1
can (10 oz) diced tomatoes with green chiles, undrained
1
teaspoon chili powder
1/2
teaspoon garlic salt
12
soft corn tortillas (6 inch), torn into 1-inch pieces
2
cups shredded Cheddar cheese (8 oz)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, stir together chicken, seasoning blend, soups, tomatoes, chili powder and garlic salt.
Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
Bake uncovered 32 to 35 minutes or until bubbly.
