King Ranch Chicken

This is our version. We call it Rotel Chicken, but if you Google that it's a completely different thing. I started with the recipe off the Rotel site and tweaked it.

Preparation: Preheat oven to 325. Spray a 13x9 pan with cooking spray.

Ingredients:

1/2 stick butter
1/2 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 can (10-3/4 oz) condensed cream of chicken soup
1 can (10-3/4 oz) condensed cream of mushroom soup
2 cans (10 oz) Rotel tomatoes, undrained
1 can (7 oz) chopped green chilies, undrained
1 can (10 oz) water or chicken broth, use to rinse out the other cans
4 cups chopped cooked chicken breast
12 corn or flour tortillas (6 inch), torn into bite-size pieces
2 cups shredded Cheddar cheese

DIRECTIONS:

Melt butter in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 minutes or until tender. Stir in soups, undrained tomatoes and chilies, water and chicken. Mix well.
Layer half each of tortillas, chicken mixture and cheese evenly in dish. Repeat layers. Bake uncovered 40 minutes or until hot and bubbly.

Let stand for about 10 minutes before serving.

Variations:
* Use different heat levels of tomatoes. Our favorite is a can of mild and a can of hot.
* Instead of tortillas, use Nacho Cheese Doritos. Don't crush - just spread in an even layer.