Recipe: Chili Chicken

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From: Kelly~WA

Chili Chicken
Serving Size: 4

1 whole fryer -- (12-15 oz. (3 lb.) cooked meat)
Water
1 1/2 cups chopped onion -- (divided)
1/2 cup diced celery
1/2 teaspoon pepper
4 ounces Monterey Jack cheese
8 corn tortillas
1 cup chicken broth
2 1/2 tablespoons flour -- (or 1 T. cornstarch)
1 can tomatoes with green chilies -- (8 oz.)
1/2 cup chopped green pepper

Skin chicken and cover with water in a large pan. Add 1/2 cup onion,
celery and pepper and cook until tender. Bone chicken and chop. Cut
tortillas into strips. Thicken chicken broth with flour and mix with
tomatoes and chilies in medium bowl. Layer on half of tortilla strips in
medium, non-stick baking dish.

Top with half of the chicken, remaining onion, green pepper and cheese.
Repeat layers. Bake at 350 degrees F. for 25-30 minutes.

Garnish with tomato and jalapeno pepper.