Chilaquiles Con Pollo

• 1 (3 to 3 1/2 lb.) broiler-fryer
• 6 c. water
• 1 tsp. salt
• 4 (8 oz.) pkg. corn tortillas
• vegetable oil
• 2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
• 2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
• 2 (10 oz.) cans tomatoes and green chilies
• 2 (16 oz.) cans stewed tomatoes
• 1 fresh serrano chili or jalapeno pepper, broiled, peeled, seeded and chopped
• 4 medium onions, chopped
• 1 bunch green onions, chopped
• 1 1/2 tsp. ground cumin
• 5 c. (20 oz.) shredded Cheddar cheese
• 3 c. (12 oz.) shredded Monterey Jack cheese

1. Place chicken in a Dutch oven; add water and salt.
2. Bring to a boil; reduce heat and simmer, covered, 1 1/2 hours or until tender. Remove chicken from broth.
3. Cool, bone and cut into bite size pieces.
4. Strain broth and set aside 1 1/3 cups.

water, salt, corn tortillas, vegetable oil, cream of mushroom soup, cream of chicken soup, tomatoes, tomatoes, serrano chili, onions, green onions, ground cumin, cheddar cheese, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1876 (may not work)