Ingredients:

1.5 lb cooked chicken breast, shredded

2 tbsp butter

1 tbsp olive oil 

1 bell pepper, chopped 

1 onion, chopped 

8 oz cream cheese

1- 16 oz jar red salsa

1 package yellow or white corn tortillas 

1- 16 oz jar salsa verde 

16 oz shredded cheese of choice 

Preparation: 

Heat large skillet over medium heat with butter and olive oil. Place onion and bell pepper in the pan and sauté for about 5-6 minutes. Add shredded chicken and mix well. Cut cream cheese into cubes and add to pan with 1/2 jar of red salsa. Stir until cream cheese melts over low/medium heat. Add more salsa as needed. Simmer over low. Meanwhile, cut tortillas into 4 triangles each. Place a layer of tortillas in the bottom of a greased 9×13 casserole dish. Add 1/2 of chicken & salsa mixture over the tortillas. Top with a layer of shredded cheese. Add another layer of tortillas. Top with salsa verde and remaining chicken & salsa mixture. Sprinkle with shredded cheese. Add a final layer of tortillas. Pour salsa verde over tortillas and top with shredded cheese. Cover with foil and bake at 375 for 30 minutes.