Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Frying chicken |
| 1 \N | (10 3/4 oz.) can cream of mushroom soup |
| 1 \N | (10 3/4 oz.) can cream of chicken soup |
| 1 \N | (10 oz.) can Ro-Tel tomatoes green chilies (diced) |
| ½ can | Chicken broth |
| 12 \N | Corn tortillas |
| 1 \N | Onion, chopped |
| 2 cups | Cheese, grated |
Cook chicken in small amount of water, lightly salted, until tender.
Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. Into a 2½ quart casserole (greased), place a layer of chicken, ½ of the tortillas, cut into pieces, ½ of the onion, ½ of the cheese and ½ of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees. Submitted By BARRY WEINSTEIN On 04-16-95