Spanish Chicken

Spanish Chicken

1 fryer, boiled (save broth)
1 8oz. sour cream
1 can Rotel tomatoes with green chiles, chopped (reserve small amt.)
1 sm. can green chilies, chopped
1 stick butter
1 small onion, diced (I sometimes saute' in butter)
1 pkg. corn tortillas
1 to 2 cups grated cheese
2 cans cr. of chicken soup

After chicken cools, tear or cut into pieces. Add Rotel ( save out about 3 Tbls.), soup, onion, sour cream, chilies in a large bowl or pan. Pour melted butter & reserved Rotel in the bottom of a 9 X 13 baking dish. Dip tortillas in chicken broth to soften, they soften quickly, (can use buillion cube if you don't have broth). Line pan with tortillas. (If you have enough of the chicken mixture, you may want to make another layer (tortillas, then mixture). Top with cheese & heat 350 for 20 to 30 min.

I tripled this recipe for our dinner last night. I also used boneless chicken thighs instead of fryers....

Karen Hunter