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    Source of Recipe


    1 chicken, boiled and deboned
    1 1/2 dozen corn tortillas, lightly fried in oil and blotted on paper towels
    1 lb grated colby longhorn cheese or less

    2 cans cream of chicken soup
    1 to 1 1/2 lbs. green chile
    1/2 medium onion (minced or chopped)
    2 to 4 cloves garlic, minced
    1/4 tsp cumen (cominos)
    3/4 cup chicken broth

    1/2 tsp salt
    1/2 tsp black pepper
    cilantro to taste

    In a saucepan, combine cream of chicken soup, onion, garlic, chicken
    broth, green chile, cumin, salt, and pepper. Leave over heat and
    simmer sauce until thoroughly heated (about 15 minutes).

    In a 9"x13"x2" pan, make your first layer with 6 tortillas. Evenly
    distribute 1/3 of the chicken over the tortillas, then pour 1/3 of
    the green chile sauce over the chicken. Top off with 1/3 of the
    cheese. Continue doing this until all of the ingredients are gone.
    This will make a very full casserole. You may want to make just
    2 layers instead of 3.

    Bake uncovered at 350 deg. for 40 minutes.




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