2 pounds chicken, skinned
1 onion, quartered
1 carrot
1/4 cup butter
1 cup onion, chopped
1 bell pepper, chopped
3 teaspoons chili powder
1 teaspoon ground cumin
1/3 teaspoon garlic powder
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 cup reserved chicken stock
1/2 cup vegetable oil
15 corn tortillas
1 pound cheddar cheese, grated
3/4 cup picante sauce
sour cream & cilantro for garnish

2 pounds chicken, skinned 1 onion, quartered 1 carrot 1/4 cup butter 1 cup onion, chopped 1 bell pepper, chopped 3 teaspoons chili powder 1 teaspoon ground cumin 1/3 teaspoon garlic powder 1 can cream of chicken soup 1 can cream of mushroom soup 1/4 cup reserved chicken stock 1/2 cup vegetable oil 15 corn tortillas 1 pound cheddar cheese, grated 3/4 cup picante sauce

Place chicken, carrot and quartered onion in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Strain the chicken and vegetables, saving the broth. Discard the vegetables. Chop the chicken up after it has cooled.

Saute the chopped onions and bell pepper in butter until the onions are translucent and the bell peppers are softened. Combine the soups, chili powder, cumin, garlic powder, sauted onions and peppers, and chicken. Add the 1/4 cup of chicken broth to moisten.

Heat the oil. Dip the tortillas quickly into the hot oil for no more than 5 seconds per side.

Spray a large glass casserole dish with Pam. Place 5 tortillas on the bottom of the casserole. Cover the tortillas with half of the chicken mixture, then layer 1/3 of the grated cheese over the chicken. Repeat the layers: 5 tortillas, rest of the chicken mixture, 1/3 of the cheese, top with 5 more tortillas, picante and the remaining cheese.

Bake for 30 minutes at 350F. Garnish with sour cream and cilantro.