Meal Solutions

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Ingredients:

• 1 medium onion, chopped
• 1 large red bell pepper, seeded and chopped
• 2 cloves garlic, minced
• 1 tbsp Hy-Vee Select olive oil
• 1 Hy-Vee rotisserie chicken, skin removed, deboned and shredded
• 2 (15 ounce each) cans Hy-Vee diced tomatoes with green chiles, undrained
• 2 (10-1/2 ounce each) cans Hy-Vee condensed cream of chicken soup
• 1/2 c. Hy-Vee reduced-sodium chicken broth
• 1/2 tsp ground oregano
• 1 tsp Hy-Vee ground cumin
• 1 tsp Hy-Vee chili powder
• 1/8 tsp cayenne pepper
• 18 (6 inch) corn tortillas
• 3 c. Hy-Vee shredded sharp cheddar cheese, divided
• 1 c. Hy-Vee shredded lettuce
• 2 Roma tomatoes, chopped

All you do

1. Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish; set aside.
2. In a large skillet sauté onion, bell pepper and garlic in hot oil over medium-high heat until tender. Stir in chicken, tomatoes, condensed soup, chicken broth, oregano, cumin, chili powder and cayenne pepper. Heat mixture through. Remove from heat.
3. Place 6 of the tortillas in the prepared baking dish, overlapping as necessary. Top with one-third of the chicken mixture and sprinkle with 1 cup cheese. Repeat layers twice more, leaving off the final layer of cheese.
4. Bake, covered, for 25 to 30 minutes or until bubbly. Uncover and sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Let stand for 10 minutes. Just before serving, top casserole with lettuce and chopped tomatoes.