A Pineywoods Home Health Care, Inc.
3 to 4 lbs chicken (thighs or breasts) (boiled, de boned, & cut into bite size pieces) save broth
15-20 (2 pkg. large corn tortillas (cut into triangles)
1 onion, chopped
1 bell pepper chopped (I use frozen pkgs.)
2 Tbsp. margarine or butter
1 lb. grated cheddar cheese
Garlic salt to taste
1 1/8 tsp. chili powder
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel chilies & tomatoes
Preheat oven to 350 degrees. Using a 9×12 pan put the butter in bottom and heat in oven. Mix chicken, onion, and bell pepper. Take out pan from oven. Dip the corn tortillas in chicken broth and layer in bottom of pan. Add a layer of chicken mixture, then corn tortillas until you end up with corn tortillas on top. Sprinkle cheese on the top layer of tortillas, then the garlic salt and chili powder. Then in order put the cream of chicken, cream of mushroom , and Rotel. Do Not Mix; just one on top of the other. Bake for 40-45 minutes. Serve with beans and Spanish rice. Fry extra corn tortillas for fresh chips and make cheese dip for a nice appetizer. Feeds 6-8.