- 8
- 30 mins
- 85 mins
Ingredients
- 1 whole chicken 4-5 lbs, (pieces can be used
- 2 ribs of celery, cut into 3 pieces each
- 2 carrots cut in 3 pieces each
- 2-3 tsp salt
- 2 TBS butter
- 1 med onion, chopped
- 1 med green pepper, chopped
- 1 clove garlic, minced
- 1 (10 3/4 oz) can of cream of mushroom and cream of chicken soups
- 1 (10 0z)cans diced tomatoes with green chilies, drained
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp chili powder
- 3 cups grated cheddar cheese
- 12 (6") fajita size corn tortillas, cut into 1/2 inch strips
Preparation
Step 1
2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.