|Hunter and Kate at The Alamo in San Antonio|
|Typical Fredricksburg Landscape|
|Luckenbach, TX Waylon, Willie and The Boys (Hunter, Kate and Joni)|
|Riverwalk, San Antonio|
|1 (4 1/2- to 5-lb. ) whole chicken |
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 can cream of mushroom soup
2 cans Rotel
1 teaspoon ground cumin
1 teaspoon chili powder
3 cups grated sharp Cheddar cheese (Monterrey Jack)
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
2. Boil chicken until done. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.