Ingredients
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1 chicken 12 corn tortillas oil 1 lb frozen green chile 1 can (10 1/2 oz) Campbell's cream of mushroom soup 1 can (10 1/2 oz) Campbell's cream of chicken soup 12 ounces Muenster cheese, grated
Procedure
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Put the chicken in a pot with water to cover. If you wish you can cut the
chicken into pieces to use less water to cover. simmer the chicken an hour until
it is tender. Cool. Remove the meat from the chicken and tear into bite siuzed
pieces. Use the broth for something else. Heat a little oil in a frying pan
and briefly fry the tortillas one at a time. Heat one side in the oil then turn
the tortilla over and cook the other side. The tortillas should be very soft.
Drain all the tortillas on a tilted plate so the the extra oil runs off. In a
pot combine the two soups, chile and chicken. Heat until it is warm. In a
casserole dish which is large enough to hold six tortillas, layer six of the
tortillas. Spoon half the chicken mixture over the tortillas and sprinkle with
half the cheese. Layer the remaining six tortillas. Top with chicken sauce and
cheese. Bake uncovered for 30-40 minutes at 350 F until very hot and slightly
browned on top.
