Enchilada Chicken Casserole

1 tbsp cooking oil

1 large onion

1 med bell pepper finely diced

1 can mild enchilada sauce

1 can cream of chicken soup

1 pound boneless chicken diced

1 can diced tomatoes

8 corn tortillas torn into pieces

2 cups grated cheddar cheese

Heat oil in skillet, cook onions, & peppers, set aside once cooked,  Add chicken to pan and cook, drain excess liquid.  Mix in soup, enchilada sauce & canned diced tomatoes.  Fold in torn tortillas.  Put in 9×12 casserole dish, top with cheese and bake 350° for 25 minutes or until cheese is melted.  *

*Serve on a bed of shredded lettuce topped with, diced tomatoes and sour cream if desired.


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