1 can cream of mushroom soup
2 cans cream of chicken soup
1/2 lb velveeta cheese (or cheddar cheese)
1 can Rotel tomatoes and green chilies (use less for kid-friendly version)
1 chopped green pepper
1 chopped onion
1 tsp. chili powder
garlic salt to taste
8-10 flour tortillas, torn into bite sized pieces
Saute green pepper and onion in butter. Add cheese, soups, and Rotel; melt. Add tortillas and chicken. Seasonings. Pour into 9x13 pan and bake at 350 degrees for 30 minutes or bubbly.
Nelli Mangel
This recipe is a FAVORITE of ours! I fixed it for the Buhlers and they Loved it too!
ReplyDeleteNelli-We tried this recipe tonight for dinner. So yummy. John took his first bite and said "this is good". Then he took his second bite and said "no this isn't good. It's EXCELLENT". Thanks for sharing, and you'll have to ask your hubby for his strudel recipe sometime:)
ReplyDeleteIt's true. Sherrie made this for us and we LOVED IT!!!!!!
ReplyDeleteYUMMY!!
Melissa Buhler :)