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12 corn tortillas
2 c. chicken broth (or 1 can)
1 (10 oz.) can cream of
mushroom soup
1 1/2 Tbsp. hot chili powder
1/4 tsp. garlic powder
1 medium onion, chopped
1 can Ro-Tel tomatoes (or 2
lb. can stewed tomatoes)
1 1/2 lb. to 2 lb. deboned
1/2 to 3/4 c. Cheddar cheese

Warm chicken broth; keep on low to keep warm. Combine
soups, chili powder, garlic powder, onion and bell pepper in
bowl. Grease 9 x 13-inch pan. Dip tortillas one at a time in
broth until soft. Line bottom of pan with 6 tortillas. Cover
with 1/2 of chicken. Layer with remaining 6 tortillas. Cover
with remaining chicken. Cover with remaining soup mixture.
Top with cheese, then the Ro-Tel tomatoes. Bake at 350 degrees for 45
minutes to 1 hour until hot and bubbly. Let set for 10 min-

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