Chicken South of the Border

This recipe is a Jones Family favorite. Granna Vera Jean introduced it to us and Mom has elaborated it a little bit!

4-5 chicken breasts pre cooked and hunked (boiled in broth, preserve some for later)
1 doz. Corn Tortillas cut into quarters
2 cans cream of chicken soup
1 sm. Can of Salsa Verde
1/2 Red pepper chopped finely
1/2 Green pepper chopped finely
1 c. onion chopped
2 Tbsp. butter
2-3 cloves garlic
2 c. of Cheddar and Monterey Jack cheese

In a medium saucepan saute peppers, onions, and garlic in butter. Be sure to cook until onions are golden brown and not crunchy. Add soup and salsa verde to vegetables. Simmer for 10 minutes stirring frequently.

In a glass baking dish, layer tortillas, drizzle broth, hunked chicken breasts, sauce, and then cheese. Do these layers twice.

Bake for 30 minutes at 350 uncovered.

Amanda's note: Chris loves this and he has renamed it- CHICK SOB