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Ingredients:
1 package flour tortillas
1 cup ro-tel tomatoes and onions
1 fryer chicken
1 cup cream of chicken soup
1 cup cream of mushroom soup
1 onion, chopped
1 tsp garlic salt
1 tsp 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.
Servings: 6
Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso
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Mexican Chicken Bake Recipe brought to you by Mexican Recipes To-Go
