Chicken Chihuahua - cooking recipe

Ingredients

1 large (about 3 lb.) frying chicken
1 c. chopped bell pepper
1 large onion (about 3/4 c.), chopped
4 Tbsp. oil or shortening
1 can Ro-Tel tomatoes and green chilies, chopped
2 cans cream of chicken soup
1 c. chicken broth
10 oz. corn tortillas (about a doz.), cut in pieces
4 to 6 oz. Cheddar cheese, shredded
chili powder

Preparation

Simmer
chicken
in
seasoned
water (salt, garlic, bay leaf) 45
minutes
to an hour.
Save some broth.
Cool, debone and cut chicken
into
large bite sized pieces.
Saute onions and bell peppers in oil until tender but not brown.
Add soup, broth and Ro-Tel tomatoes, stirring thoroughly to remove soup lumps.
Heat to
boiling
point.
Spread half of the tortilla pieces in the bottom
of
the
oiled pan.
Spread half of the chicken pieces over
the
tortillas.
Pour
half
of the soup mixture over
the chicken.
Repeat these three layers.
Sprinkle shredded
cheese over
the top.
Lightly sprinkle the top with chili powder.
Bake in 350\u00b0 oven for 45 minutes or until golden brown.
Serves 6 to 8.