| | Directions | | Cook your chicken with a dash of cumin and add in some onion, celery and garlic. Combine soups, broth, Rotel tomatoes and chili powder; blend until smooth. Place a layer of chicken in a greased casserole dish. Add layers of tortillas, onion, bell peppers, cheese and sauce. Repeat layers, ending with cheese. Bake uncovered for half an hour at 350° or until brown and bubbling. |
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| Ingredients | | - |  | 2 1/2 pounds fryer, cooked and shredded |
| - | | 10 corn tortillas |
| - | | 1 onion, chopped |
| - | | 1 bell pepper, seeds and stem removed, diced |
| - | | 2 cups grated Cheddar Cheese |
| - | | 1 can cream of mushroom soup |
| - | | 1 can cream of chicken soup |
| - | | 1 cup chicken broth |
| - | | 1 can Rotel tomatoes |
| - | | 1 teaspoon Chile Powder |
| - | | Cumin |
| - | | Onion |
| - | | Celery |
| - | | Garlic |
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