Ingredients
1 - 3 or 4 lb. chicken
2 onions, 1 diced & the other one cut into large pieces
2 ribs of celery cut into large pieces
1 large bell pepper
1 can cream of mushroom soup
1 can cream of chicken soup
Chili Powder to taste
Garlic Salt
½ lb. Cheddar cheese, grated OR Mexican cheese
1 pkg. corn tortillas (pkg of 10)
1 can Ro-Tel tomatoes, drained
Preparation
Cook chicken in water seasoned with one onion, celery, salt & pepper until tender. Cut chicken into bite sized pieces. Reserve all stock. Chop onions & bell pepper & sauté in pan. Mix together soups, tomatoes, onion mix, chili powder and garlic salt. Dip tortillas (broken into pieces) in hot chicken stock briefly. Mix into rest of ingredients. In a 9 x 13 casserole dish, pour ½ mixture, ½ of grated cheese, then rest of mixture. Top with remaining cheese. Bake at 375° for 30-45 minutes.
Time saver - buy a chicken already cooked & use canned chicken broth.
