Mexican Chicken Casserole

• 1 chicken, boiled, leaned and cubed (retain broth)
• 1 onion, chopped fine
• 1/2 jar pimentos
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 can Ro-Tel tomatoes
• 1/2 tsp. chili powder
• salt, pepper and garlic salt to taste
• 8 oz. Longhorn cheese
• 1 (10 to 12 count) pkg. corn tortillas

1. Mix all ingredients except cheese and corn tortillas.
2. Add chicken broth until you have a smooth consistency.
3. Put remainder of chicken broth on to heat to a boil.
4. You saute corn tortillas in the chicken broth for about 10 seconds individually as you use them.
5. You then layer mixture with corn tortillas.
6. You have about 3 to 4 layers in a 9 x 13-inch cake pan.
7. Cover the top with the grated cheese and bake at 350u0b0 for 30 minutes.

chicken, onion, pimentos, cream of mushroom soup, cream of chicken soup, rotel tomatoes, chili powder, salt, longhorn cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114866 (may not work)