Yield: 4 Servings
|2 pounds||Skinned chicken|
|1 small||Onion, quartered|
|2 teaspoons||Chili powder|
|1 \N||Bell pepper, chopped|
|¼ cup||Reserved chicken stock|
|1 cup||Chopped onion|
|1 pounds||Cheddar cheese, grated|
|15 \N||Red corn tortillas|
|\N \N||(or reagular corn tortillas|
|\N \N||If you can't get them)|
|¾ cup||Pace's picante sauce|
|1 can||Cream of mushroom soup|
|1 can||Cream of chicken soup|
|\N \N||Sour cream & cilantro|
|\N \N||To garnish|
|\N \N||Robert (Bob) Clutter Submitted By SAM WARING|
Place chicken, carrot and small quartered onion in a saucepan and cover with water. Bring to a boil and simmer for 15 mins. Strain the chicken and vegetables, saving the broth. Discard the vegetables.
Chop the chicken up after it has cooled off.
Saute the chopped onions and bell peppers until the onions are trans- lucent and the bell peppers are softened. Combine the soups, chili powder, saut#ed onions and green peppers and chicken. Add the ¼ cup of chicken broth to moisten.
Heat the oil. Dip the tortillas quickly into the hot oil for no more than five seconds.
Place five (5) tortillas on the bottom of the casserole. Cover the tortillas with half of the chicken mixture, then layer ⅓ of the grated cheese over the chicken. Repeat the layers: 5 tortillas, rest of the chicken mixture, ⅓ of the cheese, Top with 5 more tortillas, picante sauce and the remaining cheese.
Bake for 30 minutes at 350 F and garnish with sour cream and cilantro.
Makes 8 servings. Serve with refried beans and flour tortillas.
I know you'll like it. Let me know how you like it.
24 AUG 95 214427 ~0600