This is a great casserole from my friend Catherine. It is easy to make on a Sunday and serve for dinner, then reheat for dinner later in the week.

Ready

• 1.5 lbs. chicken breasts
• 12 corn tortillas
• 2 tbsp. oil (canola)
• 1 green pepper, chopped
• 1 medium onion, chopped
• 1 ½ tsp chili powder
• ½ tsp garlic powder
• 2 tbsp mild green chilis, chopped
• 1 can cream of chicken soup
• 1 lb. stewed tomatoes
• 1 8 oz. container of sour cream
• 2 tbsp. butter
• ½ - 1 lb monterey jack cheese, shredded
• broth from cooking chicken

Set

• Stock pan
• Knife
• Saute pan
• Casserole Dish

Go

1. Poach chicken breasts in water or chicken broth until cooked through.
2. Drain and cube chicken, reserving broth.
3. Saute onions and green pepper in a few tablespoons of canola oil.
4. Add spices, chilis, tomatoes, soup, and sour cream.
5. Line a casserole dish with tortillas that have been softened in broth.
6. Layer with chicken, sauces, and cheese.
7. Bake at 350°F degrees for 30-40 minutes.

What you should know

A crowd pleaser that serves 8-10 people, easily!