Ingredients
4
cups chopped cooked chicken
1
large green bell pepper, chopped (1 1/2 cups)
1
large onion, chopped (1 cup)
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (10 3/4 oz) condensed cream of mushroom soup
1
can (10 oz) diced tomatoes with green chiles, undrained
1
teaspoon chili powder
1
clove garlic, finely chopped
12
soft corn tortillas (6 inch)
2
cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In large bowl, mix all ingredients except tortillas, cheese and cilantro. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in slow cooker. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice.
Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and edges are golden brown. Uncover; cook 30 minutes longer. Sprinkle with cilantro.
