| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 12 | Tortillas | |
| 1 1/4 | c | Chicken broth |
| 4 | c | Diced cooked chicken |
| 1 | Onion; chopped | |
| 1 | ts | Chili powder |
| 1/2 | ts | Garlic salt |
| 1 | cn | (small) whole kernel corn |
| 1/2 | c | Chopped black olives |
| 1 | cn | Cream of mushroom soup |
| 1 | Bottle (12-oz) picante sauce | |
| 1 | c | Grated Cheddar cheese |
| 1 | c | Grated Monterey Jack cheese |
INSTRUCTIONS
Soak tortillas in broth until wilted. Place tortillas in greased 2-quart baking dish in bottom and up the sides. Mix chicken, onion, chili powder, garlic salt, corn and olives into remaining broth. Pour mixture over tortillas. Mix soup and picante sauce and pour over chicken mixture. Top with cheeses. Bake at 350 degrees for 30 minutes. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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