Mexican Chicken

• 1 (3 1/2 lb.) fryer chicken
• broth from chicken
• 1 pkg. soft corn tortilla shells
• 1 large green pepper, chopped
• 1 large onion, chopped
• 1 lb. mild Cheddar cheese
• chili powder to taste
• salt to taste
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 (1 lb.) can stewed tomatoes

1. Cook and bone chicken.
2. Save broth from chicken.
3. Dip tortilla shells in broth and place in a 9 x 13-inch pan.
4. Then layer chicken, green pepper, onion, cheese, chili powder and salt.
5. Keep making layers of these until all ingredients are used.
6. Combine soups and spread over top.
7. Then squeeze stewed tomatoes over the soup.
8. Sprinkle with chili powder.
9. Bake at 375u0b0 for 40 to 45 minutes.

chicken, broth from chicken, tortilla shells, green pepper, onion, cheddar cheese, chili powder, salt, cream of mushroom soup, cream of chicken soup, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348375 (may not work)