The Farmer Family Cookbook

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Ingredients

• .250.0416666666667 cup margarine
• .50.0833333333333 cup green pepper, chopped
• .50.0833333333333 cup onion, chopped
• 20.333333333333 cans cream of chicken soup
• 101.66666666667 oz can Rotel mild diced tomatoes
• 20.333333333333 cups chicken, cooked and shredded
• 122 corn tortillas, torn into bite-sized pieces
• 20.333333333333 cups shredded cheddar cheese
• Avocados, chopped
• Tomatoes, chopped

Sauce

• .50.0833333333333 cup sour cream
• 20.333333333333 tbsp cilantro, chopped
• 10.166666666667 tsp lime zest
• 10.166666666667 tsp lime juice
• Salt and pepper to taste

Steps

1. Preheat oven to 325F. In a large saucepan, cook pepper and onion in margarine until tender. Add soup, Rotel tomatoes, and chicken, stirring till well blended. In a 9x13 pan, alternately layer tortillas (4 per layer), soup mixture, and cheese, repeating for three layers. Bake 40 minutes or until hot and bubbling. Let sit a few minutes before serving. Top with cilantro-lime sour cream, avocados and tomatoes.
2. Make sauce: Combine the sour cream, cilantro, lime juice and zest, and salt and pepper in a small bowl. Spoon on top of the chicken.