Gringo Chicken

Name: Gringo Chicken
Ingredients: 3 lbs boneless chicken breasts; 1 onion, medium chopped; 1 clove garlic, minced; 1 red bell peppers or 1 green bell pepper, chopped; 3 tablespoons margarine; 1 can Rotel tomatoes & chilies; 1 can condensed cream of mushroom soup; 10 ounces chicken broth; 12 6-inch corn tortillas; 1 lb monterey jack cheese, shredded

10 ingredients

12 steps

Ingredients

3 lbs boneless chicken breasts
1 onion, medium chopped
1 clove garlic, minced
1 red bell peppers or 1 green bell pepper, chopped
3 tablespoons margarine
1 can Rotel tomatoes & chilies
1 can condensed cream of mushroom soup
10 ounces chicken broth
12 6-inch corn tortillas
1 lb monterey jack cheese, shredded

Directions

1

Cook chicken breasts in microwave until done.
2

Cut meat into chunks.
3

Set aside.
4

Saute onions, garlic, and pepper in margarine over mediuom heat until limp.
5

Mix together the canned ingredients and chicken broth.
6

Add sauteed ingredients.
7

Mix well.
8

Tear tortillas into fourths.
9

Dip half of the tortilla pieces in the soup mixture and lay them in bottom of a baking dish.
10

Cover with half of the soup mixture, then half of the chicken, and half of the cheese.
11

Repeat.
12

Bake at 350 for 20-30 minutes, until bubbly.