North Texas State University Kerr Hall Mexican Chicken

• 1 doz. corn tortillas
• 1 lb. cooked cubed chicken
• 1/2 c. chicken stock
• 1/2 c. onion, chopped
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 lb. American cheese, grated
• 1 can Ro-Tel tomatoes, mashed
• 1 can cream of chicken soup (undiluted)
• 1/4 lb. grated cheese (for topping)

1. Mix together onion, American cheese, spices, mashed tomatoes and cream of chicken soup.
2. Soften tortillas in chicken stock (do not soak too long or they will crumble).
3. Line long shallow casserole dish with 6 overlapping tortillas.
4. Cover tortillas with a layer of chicken mixture and another layer of tortillas and chicken mixture.
5. Heat in oven at 350u0b0 for 25 to 30 minutes.
6. Top with grated cheese and heat 5 minutes to melt.

corn tortillas, chicken, chicken stock, onion, garlic powder, chili powder, american cheese, rotel tomatoes, cream of chicken soup, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=449269 (may not work)