From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf. Remove cooked chicken; reserve 1/2 cup of the chicken stock. Cut chicken into large, bite-sized pieces; set aside. Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well. In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese. Use all ingredients in the 3 layers, being sure that cheese is on top. Bake at 350 degrees for about 45 minutes.
SERVES: 6 - 8
- 1 chicken (about 4 pounds) or 3 whole chicken breasts
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 bay leaf
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 can (10-1/2 ounces) Rotel tomatoes with green chilies
- 1/2 cup chicken stock
- Additional salt and pepper
- 12 tortillas, torn in small pieces
- 2 onions, finely chopped
- 3 cups grated sharp cheese (about 3/4 pound)
TO PREPARE:
Cook chicken in water to which has been added 2 teaspoons salt, 1 teaspoon pepper and bay leaf. Remove cooked chicken; reserve 1/2 cup of the chicken stock. Cut chicken into large, bite-sized pieces; set aside. Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well. In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese. Use all ingredients in the 3 layers, being sure that cheese is on top. Bake at 350 degrees for about 45 minutes.
SERVES: 6 - 8
