Chicken Rice Mexicana

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup milk
• 2 cups cooked white rice, divided
• 1 cup shredded Monterey Jack cheese
• 6 (10 inch) heated flour tortillas for serving
• 2 cups cooked, cubed chicken meat

Directions

Preheat oven to 375 degrees F (190 degrees C).

Heat oil in a medium skillet over medium heat; saute onion, green bell pepper and red bell pepper until tender. Remove from heat and stir chicken into skillet, then add soup and milk and mix well.

Spread 1 cup rice in the bottom of a lightly greased 9×13 inch baking dish, then layer with chicken mixture, remaining 1 cup rice and top with cheese.

Bake at 375 degrees F (190 degrees C) for about 30 minutes, or until heated through and cheese is melted. Serve with heated flour tortillas, fajita style.