Mexican Chicken

• 1 chicken
• 1 can tomato sauce with bits
• 1 can Cream of Chicken soup
• 1 can Cream of Mushroom soup
• 2 Tbsp. chili powder
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 1 small bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp. cumin
• 1/4 c. grated sharp cheddar cheese
• Flour tortillas
• Corn tortillas
• 2 tsp. salt

1. Boil chicken, reserve stock.
2. Debone and skin and cut into bite-size pieces.
3. Mix chicken, onion, celery, bell pepper, garlic and set aside.
4. Mix soups, tomatoes, chili powder, cumin and salt. Soak corn tortillas and line bottom of casserole dish.
5. Layer chicken mixture and soup mixture with corn tortillas.
6. Top with flour tortillas.
7. Bake at 350u0b0 for 45 minutes.
8. Top with cheese. Serve with side of jalapeno peppers.

chicken, tomato sauce with bits, cream of chicken soup, cream of mushroom soup, chili powder, onion, stalks celery, bell pepper, garlic, cumin, grated sharp, flour tortillas, tortillas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958655 (may not work)