Mexican Chicken

1. 1

   Cook chicken until almost done, remove from bone and set aside. Mix soups together with 1 can water.

2. 2

   Slice celery, green peppers and hot peppers.

3. 3

   Slice onions very thin.

4. 4

   Put mixture of chicken and soup on bottom of large covered roasting pan.

5. 5

   Then put a layer of tortillas; add chicken, peppers, onions and celery, then cheese. Do each layer alternately until all ingredients are used.

6. 6

   Top with remaining grated cheese.

7. 7

   Bake in oven at 350u00b0 for about an hour or until vegetables are tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.