Mexican Chicken Bake

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Title: Mexican Chicken Bake
Categories: Poultry, Mexican, Casseroles
Yield: 6 servings

1 pk Flour Tortillas
Fryer Chicken
1 cn Cream of Mushroom Soup
1 ts Garlic Salt
1/2 lb Cheddar Cheese
1 cn Ro-Tel Tomatoes and Onions
1 cn Cream of Chicken Soup
Onion, chopped
1 ts 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.

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