1 1/2 cups grated cheddar cheese
2 pkg corn tortillas
1 fryer (3.5 to 4 lb) cooked and de-boned
1 can cream of chicken soup
1 can cheddar soup
1 can ro-tel tomato with chilis
1 (8 oz.) can tomato sauce
1 can cream of mushroom soup
1/2 cup chicken broth
1/2 medium chopped bell pepper
1/2 medium chopped onion
Cut tortillas into strips and put 1 layer on a greased pan. Add a layer of chopped chicken. Sprinkle layer of bell pepper and onion over chicken. Next add a layer of soups, broth, tomatoes combined, enough to cover chicken. Repeat same procedure as above until all layers have been completed. Add grated cheese as topping and place in oven at 350 degrees till bubbly and cheese has melted.
2 pkg corn tortillas
1 fryer (3.5 to 4 lb) cooked and de-boned
1 can cream of chicken soup
1 can cheddar soup
1 can ro-tel tomato with chilis
1 (8 oz.) can tomato sauce
1 can cream of mushroom soup
1/2 cup chicken broth
1/2 medium chopped bell pepper
1/2 medium chopped onion
Cut tortillas into strips and put 1 layer on a greased pan. Add a layer of chopped chicken. Sprinkle layer of bell pepper and onion over chicken. Next add a layer of soups, broth, tomatoes combined, enough to cover chicken. Repeat same procedure as above until all layers have been completed. Add grated cheese as topping and place in oven at 350 degrees till bubbly and cheese has melted.
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