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Ingredients

• 1 (4 1/2- to 5-lb. ) whole chicken
• 2 celery ribs, cut into 3 pieces each
• 2 carrots, cut into 3 pieces each
• 2 1/2 to 3 tsp. salt
• 2 tablespoons butter
• 1 medium onion, chopped
• 1 medium-size green bell pepper, chopped
• 1 garlic clove, pressed
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 (10 3/4-oz.) can cream of chicken soup
• 2 (10-oz.) cans diced tomatoes and green chiles, drained
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Mexican-style chili powder*
• 3 cups grated sharp cheddar cheese
• 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Description

There's A Reason Why Recipes For This Texan Favorite Abound. It Travels Well, Feeds A Crowd, And Results In Delicious Leftovers. This Version Keeps The Convenience Of Using Canned Soups, But Gets Its Oomph From The Addition Of Oregano, Cumin, And Chili Po

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