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Instructions

• Into a pot, add chicken, salt, carrots and celery. Add water to cover ingredients. Bring to a boil and then reduce heat.
• Cover the pot and simmer until the chicken is cooked. Remove chicken from broth and allow cooling for a few minutes. Keep aside 3/4th of broth in a separate bowl for further use.
• Set the oven temperature to 350 degrees Fahrenheit / 175 degrees Celsius.
• Melt a little butter in a large pan placed over medium heat. Add onions and saute until they become tender. Add garlic and bell pepper and saute for a few more minutes.
• Add cream of mushroom, reserved liquid, tomatoes & green chilies, cream of chicken soup, chili powder, cumin and oregano. Continue to cook for a few minutes.
• Shred chicken meat into bite-size pieces. Create a layer of chicken pieces in a baking tray and top it with cheddar cheese and half of soup mixture. Now use half of corn tortilla strips to cover the chicken layer and then top it again using the remaining cheese.
• Bake the mixture in the oven at the set temperature until it is bubbly. Remove from the oven and keep it aside for a few minutes before serving.