Ingredients

How to make it

  • If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
  • Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
  • Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
  • Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
  • Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
  • *1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Reviews & Comments 3

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  • elle55 6 years ago
    Husband will love it. Thank you.
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow love this thanks
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  • 22566 6 years ago
    South of the Border Recipe-----Nice

    Kind Regards
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