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1 (3 to 3 1/2 oz.) fryer
(should yield 4 c. chopped
chicken pieces)
1 doz. corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 (4 oz.) can diced green
1 1/2 c. milk
1/2 c. chopped onions
1/4 c. chopped green pepper
1/4 tsp. red pepper
1 Tbsp. chili powder
1/2 c. grated sharp Cheddar
1/2 c. grated Monterey cheese

Bake chicken on roasting rack for 25 minutes on 70%
power until cooked. Cool. Skin and debone chicken. Cut into
bite-size pieces. Set aside.
In a 4 quart mixing bowl, combine together soup (both
cans), chiles, milk, onions, green pepper and red pepper. Stir
until smooth.
In a 9 x 13-inch baking dish, layer six tortillas which
have been quartered. Cover with half chicken. Spread half of
soup mixture on top. Sprinkle with half chili powder. Repeat
layers. Top with cheeses. Microwave on Medium-High (70%
power) for 20 to 30 minutes until hot and bubbly. Let stand 5
minutes. Yield: 6 to 10 servings.

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