Mexican Chicken Bake

Recipe Ingredients

1		Flour tortillas
1 cup	62g / 2.2oz	Ro-tel tomatoes and onions
		Fryer chicken
1 cup	237ml	Cream of chicken soup
1 cup	237ml	Cream of mushroom soup
		Onion - chopped
1 teaspoon	5ml	Garlic salt
1 teaspoon	5ml	Chili powder
1/2 lb	227g / 8oz	Cheddar cheese

Recipe Instructions

Oil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate cheese and ash tomatoes. Combine chicken, onions, cheese, garlic salt, chili powder and tomatoes.

Drop tortillas into boiling chicken broth until softened. Line large baking dish with softened tortillas. Add chick- n mixture. Pour the 2 cans of soup over the chicken.

Bake at 350F for 35 minutes or until bubbly and hot.

Source:
Readers Digest Cook Now, Serve Later, 1989

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