2 c. TSP reconstituted with 2 c. boiling chicken stock 12 corn tortillas
8 oz. can nacho cheese soup, undiluted
1 can cream of chicken soup, undiluted
¾ c. chopped green pepper
¾ c. chopped sweet red pepper
1 c. chopped onion
1 T. chili powder 1 t. cumin
1 can chopped green chilies
¾ lb. sharp cheddar, grated
15 ½ oz. can chopped tomatoes, drained 1 can chopped Rotel tomatoes and chilies Extra chicken stock
Directions
Line bottom and sides of a greased 3 quart casserole with six tortillas which have been first dipped in reserved chicken stock to soften. Mix TSP, nacho cheese soup, cream of chicken soup, chopped peppers, onion, chilies and spices. Add half of this mixture to the casserole and sprinkle with half the chicken.
Cover this with the six remaining tortillas dipped in stock. Add the remaining half of the mixture and the cheese. Bake in a preheated 350 degree oven for one hour.
