Mexican Chicken Bake

(because you can't have too many mexican recipes)

Ingredients:

-1/4 cup butter,
1 onion chopped,
1 bell pepper chopped,
1(10oz) can cream of mushroom soup,
1(14.5oz) can tomatoes with green chilies,
2 cups chopped cooked chicken,
10(approx.) 6inch corn tortillas,
2 cups shredded cheese (Monterey Jack is what it calls for but i use a mix),
2 cups sour cream,
2 tablespoons of milk,
1 to 2 small jalapeno peppers chopped (depending how hot u want it!),
1/4 cup of chopped fresh parsley


1) Cook chicken. Melt butter in a large skillet; add onion and bell pepper. Cook until tender (about five minutes). Stir in can of Mushroom soup, can tomatoes with green chilies, and cooked chicken.

2) Preheat oven to 325*F. Spray large casserole dish with cooking spray. Tear tortillas into bite-size pieces. Layer tortillas in dish, pour in soup mixture, and sprinkle top with cheese.

3) Mix sour cream, milk, and jalapenos in a bowl. Spread over top of casserole. Bake dish until bubbly, about 40 minutes. Pull out and sprinkle with parsley.