Mexican Chicken
(from cokerlj’s recipe box)
You can use many types of tortillas…hard corn chips, soft corn tortillas, soft flour tortillas…each one works well and you have a slightly different dish with each one
Source: Linda Coker
Categories: Casseroles, Chicken, Mexican, Poultry
Ingredients
- 1 fryer chicken
- 1 package tortillas
- 1 onion, chopped
- 1 teaspoon garlic salt
- 1 teaspoon chili powder
- 1/2 pound grated cheese
- 1 can Rotel tomatoes with green chilies
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
Directions
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Boil chicken in seasoned water. Debone, cut into small pieces.
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Mix chicken, onions, cheese, garlic salt, chili powder and tomatoes and green chilies.
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Line baking dish with tortillas; add chicken mixture, pour contents of 2 cans soup mixture and bake 350 degrees for about 35 minutes.
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TIP: I actually like to make a double layer and put some tortillas in the center.