Title: Mexican Chicken Bake
Categories: Poultry Mexican
Yield: 6 Servings
| 1 | pk | Flour tortillas |
| | | Fryer chicken |
| 1 | c | Cream of mushroom soup |
| 1 | ts | Garlic salt |
| 1/2 | lb | Cheddar cheese |
| 1 | c | Ro-tel tomatoes and onions |
| 1 | c | Cream of chicken soup |
| | | Onion, chopped |
| 1 | ts | Chili powder |
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 owder and
Tomatoes. Drop tortillas into bOiling chicken broth until oftened. Line
large baking dish with softened tortillas. Add chick- n mixture. Pour the
2 cans of soup over the chicken. Bake at 350 egrees for 35 minutes or
until bubbly and hot.