Ingredients

• 5 large chicken breasts, bone-in skin-on
• 1 stalk celery
• 1 onion, quartered
• 1t. salt
• 1/2t. pepper
• 1 med. onion
• 1 stick butter or margarine
• chopped chicken
• 1 can diced Ro-tel tomatoes, undrained
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can golden mushroom soup
• 12-8″ corn tortillas, cut into eighths
• 4c.grated mozzarella cheese mixed with 2c. shredded cheddar

Directions

5 large chicken breasts, bone-in skin-on
1 stalk celery
1 onion, quartered
1t. salt
1/2t. pepper
Boil all together until chicken is done. Cool. Remove meat from the bone and chop. Discard broth or save for another use.

For filling:
1 med. onion
1 stick butter or margarine
chopped chicken
1 can diced Ro-tel tomatoes, undrained
1 can cream of chicken soup
1 can cream of mushroom soup
1 can golden mushroom soup
Saute onion in butter and mix with remaining filling ingredients.

Additional ingredients:
12-8″ corn tortillas, cut into eighths
4c.grated mozzarella cheese mixed with 2c. shredded cheddar

Grease a 9×13 pan.
Layer as follows:
1. Single layer of tortillas pieces
2. Spread with about 1/3 of the filling mixture
3.1 1/2c. cheese
Continue layering until all the filling is used. Top with lots of cheese. Bake at 325º for 20-25 minutes.

Ingredients

• 1 medium fryer, cooked and deboned
• 1 cup sour cream
• 1 small can diced green chilis
• 2 cans cream of chicken soup
• 1 can Rotel tomatoes and green chilis
• 1 cup chopped onion
• 2 cups grated cheddar
• 1 dozen corn tortillas

Directions

Mix the sour cream, green chilis, chicken soup, Rotel and deboned chicken. In 13 x 9 pan, spread in layers, starting with chicken mixture, then tortillas, and the mixture. Sprinkle with cheese and onions; repeat. Cover and bake at 350 for about 30 minutes, until hot and bubbly.