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Categories:
chicken cream of chicken soup cream of mushroom soup corn tortillas onion bell pepper Cheddar cheese chicken broth Ro-Tel tomatoes garlic
Viewed: 50 - Published at: 9 years agoIngredients
- 1 fryer chicken, stewed and deboned
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 12 soft corn tortillas
- 1 large onion, finely chopped
- 1 large bell pepper, finely chopped
- 1/2 lb. shredded Cheddar cheese
- 1 c. chicken broth (saved from cooking chicken)
- 1 (10 oz.) can Ro-Tel tomatoes and chiles
- garlic and chili powder to taste
Method
- Layer a well-greased 3-quart casserole.
- Begin with tortillas, chicken, sprinkle chili powder and garlic salt, follow with half of the soups mixed with the broth, bell pepper, onion and cheese. Begin second layer with tortillas and the rest of the ingredients. Bake for 2 hours at 350°.
- Cover during half of the baking time. Serves 8.
