12 6-inch fajita-size corn tortillas cut into 1/2-inch strips
10.8 oz cream of chicken soup reduced-fat canned
10.8 oz cream of mushroom soup reduced-fat canned
20 oz tomatoes and chiles diced green drained canned
1 garlic clove pressed
1 medium size bell pepper green chopped
1 teaspoon ground cumin
1 medium onion chopped
1 teaspoon oregano dried
2.5 tsp salt
3 cups sharp cheddar cheese 2% grated reduced-fat
4.5 lb meat from a rotisserie chicken whole
Equipment
frying pan
oven
baking pan
dutch oven
Directions
If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done.
Remove from heat.
Remove chicken from broth; cool 30 minutes.
Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
Preheat oven to 35
Melt butter in a large skillet over medium-high heat.
Add onion, and saut 6 to 7 minutes or until tender.
Add bell pepper and garlic, and saut 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
Skin and bone chicken; shred meat into bite-size pieces.
Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
Bake, covered, at 350 for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly.
Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.
