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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a recipe that my mother use to make. It reminds me of home. Ingredients:
3 lbs chicken, deboned |
1/2 cup butter |
1 onion, chopped |
1 (10 ounce) can ro-tel chilies |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup |
1 cup chicken broth, optional |
2 cups krafts mild cheddar cheese, shredded |
12 -16 6-inch corn tortillas |
Directions:
1. Place chicken in pot with approx.
2. 4 cups water.
3. Salt and pepper.
4. Boil and cook 30-45 minutes.
5. Let cool and debone.
6. Reserve 2 cups of the chicken broth.
7. Preheat oven to 350° F.
8. In another pot, melt butter.
9. Add chopped onion to the butter and sautee the onions.
10. Salt and pepper.
11. Add Ro-tel, chicken broth and both soups.
12. Heat through.
13. Add chicken and stir into mixture.
14. Spray casserole dish or pan with Pam to prevent sticking.
15. Tear tortillas in 4's and layer bottom of dish/pan with them.
16. Spread mixture on top of tortillas and top it with cheese.
17. Repeat this step one more time.
18. Place in oven and cook 30-40 minutes.
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