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Velveeta Chicken Tortilla Bake Recipe

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This recipe for Velveeta Chicken Tortilla Bake, by , is from 2016 Friends & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Milissa Hamel


3 boneless skinless chicken breasts, cut in to 1" strips
18 flour tortillas
1 cup white onion, diced
1 cup green bell pepper, diced
1 can Ro*Tel, undrained
1 can cream of mushroom soup
1 can cream of chicken soup
lb (12oz) Velveeta, cut in to 1" cubes
1 tbsp butter

Preheat oven to 350 degrees.
Saute onion and bell pepper with butter. Add chicken and cook until no longer pink.
Combine Velveeta, cream of mushroom, cream of chicken and Ro*Tel in a large pot on low heat, stirring frequently.
Prepare a 9"x13" baking dish with butter and line the bottom of the dish with 6 flour tortillas, making sure to overlap.
Add a layer of chicken onto the tortillas and then a layer of the cheese sauce. Repeat one more time (tortilla, chicken, cheese sauce).
The last layer should be flour tortillas topped with the remaining cheese sauce.
Bake for 40 minutes.




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