Source:

Valle L. Smith

Serves/Makes:4

Ingredients

• 1 whole chicken
• 8 corn tortillas
• 2 cans Cream of Chicken or Mushroom Soup
• 1 or 2 cans Ro-tel Tomatoes w/Chilis, drained
• 2 cups (475 ml) cheddar cheese, grated
• sour cream (optional)

Preparation

• Boil the chicken until completely done, let cool, remove from bone, and shred or dice into bite sized pieces.
• Warm the tortillas (just to make flexible) by placing in a skillet with a small amount of oil.
• Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.
• Place the chicken on top of the tortillas.
• Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.
• Pour the soup mixture over the chicken and top with cheese.
• Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese is melted and the soup bubbles around the edges.

Comments

You may use 4 to 5 chicken breasts instead of the whole chicken. I hope this is similar to the recipe you are looking for. You may want to vary the amount of Ro-tel you use, especially if you have children - 2 cans may be too spicy. I usually serve with spanish rice and beans. We also top with sour cream (on the plate, not in the pan).