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Chili Chicken 2


Course : Casseroles
Serves: 4
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Ingredients:


1 whole fryer -- (12-15 oz. (3 lb.) cooked meat)

1 cup Water

1 1/2 cups onion chopped -- (divided)

1/2 cup diced celery

1/2 teaspoon pepper

4 ounces Monterey Jack cheese

8 tortillas corn tortillas

1 cup chicken broth

2 1/2 tablespoons flour -- (or 1 T. cornstarch)

8 ounces tomatoes with green chilies

1/2 cup chopped green pepper
 

Preparation / Directions:


Skin chicken and cover with water in a large pan. Add 1/2 cup onion, celery and pepper and cook until tender. Bone chicken and chop. Cut tortillas into strips. Thicken chicken broth with flour and mix with tomatoes and chilies in medium bowl. Layer on half of tortilla strips in medium, non-stick baking dish. Top with half of the chicken, remaining onion, green pepper and cheese. Repeat layers. Bake at 350 degrees F. for 25-30 minutes.

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