Mary L. Rabun
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 (3 lb) fryer or equivalent in parts (thighs and breasts)
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1/2 lb Cheddar cheese, grated
• 1 can Rotel® tomatoes, chopped
• 2 cans cream of chicken soup, undiluted
• 1 tsp chili powder
• 1 tsp ground oregano
• 1 tsp ground cumin
• 1 package corn tortillas

Cook, bone, and chop chicken into bite-sized or slightly larger pieces. Dip tortillas in chicken stock, and cut each into about 3 strips. Warm soup, add seasoning, and set aside until needed. Layer tortilla pieces over bottom of lightly greased 9×13 inch baking dish. Layer 1/2 of chicken, onion, and peppers on tortillas. Spread on 1/2 of the soups plus chili powder, oregano, and cumin. Repeat layers. Top with Rotel® tomatoes and sprinkle cheese evenly over all.

Bake at 325 degrees for 1 hour.

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