1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can (10.5 oz) condensed cream of chicken soup (do not add water)
1 can (10.5 oz) condensed cream of mushroom soup (do not add water)
1 can (10 oz.) RoTel® Original Diced Tomatoes & Green Chilies, undrained
2 cups chopped cooked chicken breast
12-15 corn tortillas (6 inch), torn into bite-size pieces
2 cups (8 oz.) shredded Cheddar cheese
Sliced green onion, for garnish (optional)
Preheat oven to 325°F. Grease a 13x9-inch baking dish or spray with cooking spray. Set aside. In large skillet over medium heat, melt the butter. Add bell pepper and onion; cook and stir until tender, about 4-5 minutes. Remove from the heat. Add both soups, the undrained tomatoes and chicken. Stir to combine. In the prepared baking dish, layer one-third each of tortillas, followed by one-third of the chicken mixture and one-third of the cheese. Repeat layers twice.