Chilaquiles Con Pollo

Name: Chilaquiles Con Pollo
Ingredients: 1 (3 to 3 1/2 lb.) broiler-fryer; 6 c. water; 1 tsp. salt; 4 (8 oz.) pkg. corn tortillas; vegetable oil; 2 (10 3/4 oz.) cans cream of mushroom soup (undiluted); 2 (10 3/4 oz.) cans cream of chicken soup (undiluted); 2 (10 oz.) cans tomatoes and green chilies; 2 (16 oz.) cans stewed tomatoes; 1 fresh serrano chili or jalapeno pepper, broiled, peeled, seeded and chopped; 4 medium onions, chopped; 1 bunch green onions, chopped; 1 1/2 tsp. ground cumin; 5 c. (20 oz.) shredded Cheddar cheese; 3 c. (12 oz.) shredded Monterey Jack cheese

15 ingredients

4 steps

Ingredients

1 (3 to 3 1/2 lb.) broiler-fryer
6 c. water
1 tsp. salt
4 (8 oz.) pkg. corn tortillas
vegetable oil
2 (10 3/4 oz.) cans cream of mushroom soup (undiluted)
2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
2 (10 oz.) cans tomatoes and green chilies
2 (16 oz.) cans stewed tomatoes
1 fresh serrano chili or jalapeno pepper, broiled, peeled, seeded and chopped
4 medium onions, chopped
1 bunch green onions, chopped
1 1/2 tsp. ground cumin
5 c. (20 oz.) shredded Cheddar cheese
3 c. (12 oz.) shredded Monterey Jack cheese

Directions

1

Place chicken in a Dutch oven; add water and salt.
2

Bring to a boil; reduce heat and simmer, covered, 1 1/2 hours or until tender. Remove chicken from broth.
3

Cool, bone and cut into bite size pieces.
4

Strain broth and set aside 1 1/3 cups.