by Gen Kidwell
Put whole chicken in a pot with a lid cover chicken with water and boil for about 2 or 2 ½ hours until meat is very done. Then take out and cool until you can take the meat off of the bones.
Cut chicken up in small pieces and set aside.
In a large pan put:
1 stick of margarine or butter
1 cup of diced onions
1 large bell pepper diced
Sauté until vegetables are soft.
1 can of mushroom soup (undiluted)
1 can of cream of chicken soup (undiluted)
1 can of regular Rotel tomatoes (not the extra hot)
1 tablespoon of chili powder
2 cups of your reserved chicken broth
Add the diced chicken, and stir.
Take about 12 to 15 corn tortillas, have a skillet with about an inch of cooking oil, get hot put each corn tortilla in until they go limp then get them out.
Grate a pound of cheddar cheese.
Grease a 13x9x2 pan or like a jelly roll pan. put a couple of cups of the soup and chicken mixture in the bottom of the pan.
Then start putting layers of the corn tortillas, chicken mixture, and cheese, ending up with the cheese on the top.
Cook in a 300 degree oven for 40 to 45 minutes.
This recipe is so good and I will have to tell you a funny family
I had made it when the kids were little because they loved it so much. I ate it thinking something is not right but I could not put my finger on what was wrong, they all bragged about it and after I was cleaning up I saw a bowl in the ice box I looked under the lid and there was the chicken, I had forgot to put the chicken in!
You know it was good anyway, but after that I double checked my recipe!!