1 doz. corn tortillas
1 large hen, stewed, boned, cut in bites
1 large green pepper, chopped
1 large onion, chopped
2-4 oz. tsb. cooking oil
1 lb. Cheddar cheese, grated
1 tsb. chili powder
Garlic powder & Salt (to taste)
1 can cream of chicken soup
1 can Rotel tomatoes with green chilies, crushed
1. Soak tortillas in boiling chicken stock; place in bottom of quart casserole dish. Top with chicken pieces.
2. Saute green pepper and onion in oil until tender and layer over chicken.
3. Add grated cheese to casserole, sprinkle chili powder, garlic powder and salt. Spoon on undiluted soups and top with Rotel sauce.
4. Bake at 375 degrees for 30 minutes, or freeze, thaw and bake.
**Note:Serves 6 to 8 generously