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Mexican chicken bake

Yield: 6 Servings

Ingredients:

• 1 pk Flour tortillas
• 1 c Ro-tel tomatoes and onions Fryer chicken
• 1 c Cream of chicken soup
• 1 c Cream of mushroom soup Onion chopped
• 1 ts Garlic salt
• 1 ts Chili powder
• 1/2 lb Cheddar cheese

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 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.

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