Chicken Enchiladas - cooking recipe

Ingredients

3 lb. chicken
1 pkg. corn tortillas
2 c. grated Cheddar cheese
1 chopped green pepper
1 can Ro-Tel tomatoes
1 chopped onion
1 Tbsp. chili powder
1 c. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup

Preparation

Stew chicken until done; save broth.
Grease dish well.
Chop chicken into bite size pieces.
Line dish with tortillas dipped in broth.
Put layer of chicken, cheese, bell pepper and onion and a layer of soup and sour cream, mixed together.
Sprinkle with chili powder and use 1/2 of Ro-Tel tomatoes; repeat layers, ending with cheese.
Cover with foil and cook 50 minutes at 325\u00b0; uncover and cook another 10 minutes.
You can use leftover broth in casserole.