Chicken Chihuahua

• 1 large (about 3 lb.) frying chicken
• 1 c. chopped bell pepper
• 1 large onion (about 3/4 c.), chopped
• 4 Tbsp. oil or shortening
• 1 can Ro-Tel tomatoes and green chilies, chopped
• 2 cans cream of chicken soup
• 1 c. chicken broth
• 10 oz. corn tortillas (about a doz.), cut in pieces
• 4 to 6 oz. Cheddar cheese, shredded
• chili powder

1. Simmer
2. chicken
3. in
4. seasoned
5. water (salt, garlic, bay leaf) 45
6. minutes
7. to an hour.
8. Save some broth.
9. Cool, debone and cut chicken
10. into
11. large bite sized pieces.
12. Saute onions and bell peppers in oil until tender but not brown.
13. Add soup, broth and Ro-Tel tomatoes, stirring thoroughly to remove soup lumps.
14. Heat to
15. boiling
16. point.
17. Spread half of the tortilla pieces in the bottom
18. of
19. the
20. oiled pan.
21. Spread half of the chicken pieces over
22. the
23. tortillas.
24. Pour
25. half
26. of the soup mixture over
27. the chicken.
28. Repeat these three layers.
29. Sprinkle shredded
30. cheese over
31. the top.
32. Lightly sprinkle the top with chili powder.
33. Bake in 350u0b0 oven for 45 minutes or until golden brown.
34. Serves 6 to 8.

chicken, bell pepper, onion, oil, rotel tomatoes, cream of chicken soup, chicken broth, corn tortillas, cheddar cheese, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042487 (may not work)