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1
Prep is 20 minutes, but you'll need 40 minutes to an hour for baking.
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2
Place the chicken into a sauce pan with enough water to cover it.
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3
Salt & pepper the water well.
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4
I like to add some garlic or onion too.
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5
Bring to a boil & cook for 15 minutes, or until the chicken is cooked through.
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6
Set aside & let the chicken cool.
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7
Retain liquid in a bowl.
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8
When the chicken has cooled shred the meat off of the bone.
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9
Discard bones & skin.
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10
In a frying pan saute the celery, mushrooms, & garlic in the butter until tender & fragrant.
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11
This can be done while the chicken cooks.
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12
Transfer the sauteed vegetables to a mixing bowl.
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13
Add the condensed soup undiluted, chicken, Rotel tomatoes, & red pepper flakes (optional).
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14
Fold the ingredients together.
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15
Prepare an 8x8 pan or similar baking dish.
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16
Preheat oven to 350F Fahrenheit.
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17
Dip each corn tortilla into the broth reserved from the chicken.
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18
Then make a single layer in the pan.
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19
(As you would for lasagna) Then place 1/2 of the chicken mixture onto the tortillas, spread evenly.
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20
Repeat steps for another layer of tortillas & mixture.
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21
Cover with foil and bake for 20 to 30 minutes.
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22
Then remove foil, sprinkle with cheese & continue to bake for 20 to 30 more minutes or untli center is hot.
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23
Allow to rest for 5 minutes before serving.
