Cheesy Mexican Chicken Bake |  |
Ingredients
| 1 | cup
chopped onion
| | 1 | cup
chopped green bell pepper
| | 1 | clove garlic, minced
| | 1 | tbsp.
butter or margarine
| | 1/4 | tsp.
chili powder
| | 1/4 | tsp.
ground cumin
| | 1 | (14-oz.)
can chicken broth
| | 1 | (10 3/4-oz.)
can cream of mushroom soup
| | 1 | (14 1/2-oz.)
can diced tomatoes with green chiles
| | 1 | (11-oz.)
pkg. 6-inch corn tortillas, torn
| | 4 | cups
shredded Monterey Jack cheese with jalapeños
| | 1 1/2 | lb.
skinless, boneless chicken breasts, cooked and shredded
| | 1 | tsp.
ground black pepper
|
| |
Directions
 | Preheat oven to 350°F. In small skillet cook onion, bell pepper and garlic in hot butter until tender. Add chili powder and cumin; remove from heat. Set aside. |  | In blender container combine chicken broth, mushroom soup, undrained tomatoes and 1 tablespoon of the vegetable mixture. Cover and blend on low speed until smooth. |  | In 3-quart rectangular baking dish, layer half of soup mixture, half of torn tortillas, half of chicken, half of remaining vegetable mixture and half of cheese. Repeat layers. |  | Bake, uncovered, about 45 minutes or until heated through and lightly browned. Let stand 5 to 10 minutes before serving. |
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