Mexican Chicken Bakecasseroles, mexican, poultry 1 pkg flour tortillas 1 fryer chicken 1 can cream of mushroom soup 1 teaspoon garlic salt 1/2 lb cheddar cheese 1 can ro-tel tomatoes and onions 1 can cream of chicken soup 1 onion, chopped 1 teaspoon chili powder Boil chicken until tender. Remove, reserving broth. Remove skin and bones from chicken and cut into bite sized pieces. Grate cheese and mash 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 chicken mixture. Pour the 2 cans of soup over the chicken. Bake at 350 degrees for 35 minutes or until bubbly and hot. |
