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Preheat oven to 375⁰
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Melt butter and cook onions, and bell pepper until tender (about two minutes) in a large skillet on medium high heat.
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Once the beef is browned add a can of undiluted cream of chicken soup, Ro-Tel, enchilada sauce and 1/2 cup of cheddar cheese. Stirring over medium heat until all the cheese is melted and the mixture is well blended.
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Line the bottom of a small casserole dish or oven safe skillet with six inch tortillas sliced in half. Pour half of beef mixture on top of tortillas. Repeat. Top with remainder of cheese.
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Place in preheated oven for 30 minutes, or until cheese is melty and bubbly.