| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Poultry, Mexican, Casseroles |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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