I and many others will attest to the fact that this is an outstanding dish!!!  Be sure to use a roasted and seasoned chicken from your grocer's deli.

 Ingredients:

• 1 roasted chicken from your grocery’s deli counter
• 1 TBS vegetable oil
• 1 Vidalia onion, chopped
• 1 bell pepper, chopped
• 1 large can sliced black olives, drained
• ¼ cup of fresh cilantro leaves, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 8 oz. cheddar (or Co-jack) cheese, grated
• 2 TBS chili powder
• 2 tsp garlic salt
• 8 6” corn tortillas
• 1 can Rotel tomatoes and green chilies with liquid

Directions:

1. Boil chicken in stockpot; enough water to cover
2. After 40 minutes, chicken should easily be removed from bone
3. Dispose of all bones, reserving stock and chop chicken into bite-sized pieces
4. In separate skillet sauté onions and bell pepper in oil until wilted (about 8 minutes)
5. Soak tortillas in boiling chicken stock until wilted
6. In large (9×12) lightly oiled casserole begin by layering tortillas while still dripping with stock
7. Next place layer of chicken pieces
8. Follow this with layer of half of the onion, bell pepper, cilantro, and olives
9. Sprinkle with ½ of chili powder and garlic salt
10. Apply ½ of combined soups and ½ of grated cheese
11. Repeat layers and cover casserole with Rotel tomatoes and liquid
12. Juice in casserole should be about ½ depth of casserole; if not, add additional chicken stock
13. May be prepared and frozen several days ahead, but always defrost at least 1 day in refrigerator before baking
14. Bake uncovered at 375° for 30 minutes

Serves 8