Mexican Chicken

Name: Mexican Chicken
Ingredients: 3 to 4 lb. fryer or small hen, cover with water in a pan and boil until cooked; save broth; 10 oz. Cheddar cheese, grated; 3 Tbsp. butter; 1 onion; 1 Tbsp. chili powder; 1 green pepper, diced; 1 can cream of mushroom soup; 1/2 can Ro-Tel tomatoes; 1 pkg. corn tortillas

9 ingredients

5 steps

Ingredients

3 to 4 lb. fryer or small hen, cover with water in a pan and boil until cooked; save broth
10 oz. Cheddar cheese, grated
3 Tbsp. butter
1 onion
1 Tbsp. chili powder
1 green pepper, diced
1 can cream of mushroom soup
1/2 can Ro-Tel tomatoes
1 pkg. corn tortillas

Directions

1

Saute onion, chili powder and green pepper in butter.
2

Add soup and Ro-Tel tomatoes.
3

Then add boned and cut up chicken. Soak tortillas in cool chicken broth.
4

In a 2-quart casserole, line bottom with 1/2 the soaked tortillas, then 1/2 the mixture, some grated cheese and then repeat.
5

Bake at 300° for about 40 minutes.