Mexican Chicken Casserole - cooking recipe

Ingredients

1 large bag toasted corn tortillas
2 chickens, boiled and deboned
1 1/2 lb. Velveeta or Cheddar cheese
1 bell pepper, chopped
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes

Preparation

Blend onion, bell pepper, soups and Ro-Tel tomatoes in blender. Place layer of chips, cheese and chicken in 13 x 9 x 2-inch pan; pour 1/2 of soup mixture over. Repeat layers, ending with soup mixture. Bake at 350\u00b0 until lightly browned.