Preparation:
1. In a large dutch oven combine chicken, celery, onion water and salt. Bring to a boil; reduce heat and simmer for about 2 hours until tender. Remove chicken, strain and reserve broth.
2. Line bottom and sides of a 13 X 9 X 2 inch baking pan with quartered tortillas. Combine broth and soups, stir in chicken.
3. Spread chicken over tortillas. Combine tomatoes and chili mix in a blender; mix. Pour over chicken mixture. Sprinkle with peppers.
4. Bake, uncovered at 350F for 45-60 minutes or until heated through. Add cheese for the last 15 minutes of baking. |
