Chicken Chihuahua
Chicken Chihuahua is an moderately easy dinner. Made with 1 large (about 3 lb.) frying chicken, 1 c. chopped bell pepper, 1 large onion (about 3/4 c.), chopped, 4 tbsp. oil or shortening and 1 can ro-tel tomatoes and green chilies, chopped, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Simmer chicken seasoned water (salt, garlic, bay leaf) 45 minutes to an hour.
Save some broth.
Cool, debone and cut chicken large bite sized pieces.
Saute onions and bell peppers in oil until tender but not brown.
Add soup, broth and Ro-Tel tomatoes, stirring thoroughly to remove soup lumps.
Heat to boiling point.
Spread half of the tortilla pieces in the bottom oiled pan.
Spread half of the chicken pieces over tortillas.
Of the soup mixture over the chicken.
Repeat these three layers.
Sprinkle shredded cheese over the top.
Lightly sprinkle the top with chili powder.
Bake in 350Β° oven for 45 minutes or until golden brown.
Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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