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corn tortillas onion green pepper Monterey chili powder garlic salt cream of chicken soup cream of mushroom soup tomatoes
Viewed: 119 - Published at: 7 years agoIngredients
- 1 (3 1/2 to 4 lb.) broiler-fryer, cut up
- 1 (10 oz.) pkg. corn tortillas
- 1 large onion, thinly sliced or chopped
- 1 large green pepper, chopped
- 2 c. (8 oz.) Monterey or Cheddar cheese
- 1 1/2 tsp. chili powder
- 1/2 tsp. garlic salt
- 1 can cream of chicken soup, undiluted
- 1 can cream of mushroom soup, undiluted
- 10 oz. can diced tomatoes and green chilies
Method
- Cook chicken in boiling water to cover for 45 minutes or until tender.
- Remove chicken, reserving 3 cups of broth in a Dutch oven.
- Let chicken cool, then skin, bone and cut into bite-size pieces.
- Set aside.
- Bring reserved broth to a boil.
- Cut tortillas into quarters and dip into broth for 5 seconds to soften.
- Set aside.
- Place half of tortillas in a lightly greased 13 x 9 x 2-inch pan.
- Layer with half each of chicken, onion and green pepper.
- Repeat layers.
- Sprinkle top with cheese, chili powder and garlic salt.
- Combine soups and spread over cheese. Top with undrained tomatoes.
- Bake at 350° for 45 minutes or until cooked through.
- For a slightly different flavor, you may marinate the chicken overnight in Italian dressing and pineapple chunks.
