lb.
skinless, boneless chicken breasts, cooked and shredded
1
tsp.
ground black pepper
Directions
Preheat oven to 350°F. In small skillet cook onion, bell pepper and garlic in hot butter until tender. Add chili powder and cumin; remove from heat. Set aside.
In blender container combine chicken broth, mushroom soup, undrained tomatoes and 1 tablespoon of the vegetable mixture. Cover and blend on low speed until smooth.
In 3-quart rectangular baking dish, layer half of soup mixture, half of torn tortillas, half of chicken, half of remaining vegetable mixture and half of cheese. Repeat layers.
Bake, uncovered, about 45 minutes or until heated through and lightly browned. Let stand 5 to 10 minutes before serving.
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