|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
None
|
Servings |
|
6-8
|
Preptime |
|
20 min
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
1 onion chopped
|
|
1 green pepper chopped
|
|
1 jalapeno seeded chopped
|
|
2 garlic cloves, chopped
|
|
3 tsp chili powder
|
|
1 tsp oregano
|
|
Vegetable cooking spray
|
|
1 can cream of mushroom soup
|
|
1 can cream of chicken soup
|
|
|
|
1 can (10oz) Rotel tomatoes
|
|
2 1/4 cup chopped cooked chicken
|
|
2 cups crushed tortilla chips
|
|
1 cup shredded Mexican cheese
|
|
5 tbsp chopped cilantro
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Saute first 6 ingredients. Microwave until onions and green pepper are tender if you are in a hurry.
|
|
|
Stir in soups, tomatoes, chips,half cheese, and half cilantro. You can use more cheese as desired.
|
|
|
Spray 13x9x1 pan with veg spray. Bake at 350 degrees for 30 minute or until bubbly.
|
|
|
At end of bake time, mix half of cilantro and half of cheese. Place on top of casserole and let melt for 3 minutes.
|
|
|
Originally Submitted
6/6/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Southwestern Casserole recipe to your own private DesktopCookbook.
|