1 frying chicken
1 (10 3/4 oz.) can cream of
1 mushroom soup
1 (10 3/4 oz.) can cream of
1 chicken soup
1 (10 oz.) can rotel
1 tomatoes
1 green chilies (diced)
1/2 can chicken broth
12 corn tortillas
1 onion, chopped
2 cup cheese, grated
Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces.
To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth.
Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce.
Repeat the layers ending with the grated cheese.
Bake uncovered for 1 hour at 350 degrees.
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