Chicken Tamale Pie

• 2 chicken fryers, cooked, boned and cut up or 2 lb. ground chicken
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 can cream of mushroom soup
• 2 cans cream of chicken soup
• 1 pkg. corn tortillas, cut up
• 1 tsp. chili powder, garlic and salt
• 1 can Ro-Tel tomatoes and green chiles
• 2 c. grated Cheddar cheese
• 1 jar sliced mushrooms
• 1/2 c. fresh lime juice
• 1 Tbsp. chopped garlic
• 4 to 6 Tbsp. olive oil
• 1 Tbsp. black pepper
• 4 Tbsp. chopped cilantro
• salt to taste
• 2 lb. boneless chicken breasts
• warm flour tortillas
• shredded lettuce, chopped tomato, salsa, pico de gallo, guacamole and sour cream (for toppings)
• sliced onion and green, red or yellow bell pepper strips, sauteed

1. Combine lime juice, garlic, oil, pepper, cilantro and salt; pour over chicken in a recloseable plastic bag or covered nonmetal dish and marinate 1 hour or overnight.
2. Cook on barbecue grill (over mesquite wood if desired) until done.
3. Cut chicken into strips.
4. To serve, place chicken on warm flour tortillas and add desired toppings.
5. Serve sauteed onion and pepper on the side. Makes 4 to 6 servings.

chicken fryers, onion, bell pepper, cream of mushroom soup, cream of chicken soup, corn tortillas, chili powder, rotel tomatoes, cheddar cheese, mushrooms, lime juice, garlic, olive oil, black pepper, cilantro, salt, chicken breasts, flour tortillas, shredded lettuce, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637440 (may not work)