Mexican Chicken Bake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 package: Flour tortillas,
1 cup: Ro-tel tomatoes and onions,
Fryer chicken,
1 cup: Cream of chicken soup,
1 cup: Cream of mushroom soup,
Onion, chopped
1 tsp: Garlic salt,
1 tsp: Chili powder,
1/2 lbs: Cheddar cheese,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp