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Ingredients
US|METRIC
4 SERVINGS
- 4 cups cooked chicken (chopped, I use chicken breast meat, but you can use a whole chicken)
- 3 Tbsp. butter
- 2 tsp. minced garlic
- 1 onion (medium, diced)
- 1/2 red bell pepper (or green, diced)
- 10 oz. rotel tomatoes (and chillis, do not drain)
- 10.75 oz. cream of chicken soup
- 10.75 oz. cream of mushroom soup
- 16 oz. velveeta cheese (cut in cubes)
- 15 oz. chicken broth
- 1/2 tsp. black pepper
- 2 tsp. chili powder
- 1 cup sour cream
- 1 dash hot sauce (to taste, I used Tabasco sauce)
- 12 flour tortillas (six inch taco sized, cut in chip size triangles, I used flour)
- 2 cups tortilla chips (crushed, I used Tostitos)
- 2 cups shredded cheddar cheese
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