Mexican Chicken

• 12 tortillas
• 1 1/4 c. chicken broth
• 4 c. diced cooked chicken
• 1 c. chopped onion
• 1 tsp. chili powder
• 1/2 tsp. gallic salt
• 1/2 c. milk
• 1 Tbsp. flour
• 1 (10 1/2 oz.) can mushroom soup
• 1 (10 oz.) can tomatoes and chiles (Rotel)
• 2 c. (8 oz.) grated cheddar cheese

1. Soak tortillas in chicken broth until wilted; reserve broth. Place tortillas in greased 2-quart baking dish, covering sides and bottom.
2. Combine chicken, onion, chili powder and garlic salt. Place mixture on tortillas.
3. Mix remaining chicken broth with milk, flour and mushroom soup.
4. Pour over chicken mixture.
5. Add chiles and tomatoes and top with grated cheese.
6. Bake in 375u0b0 oven for 30 minutes or until cheese is melted.
7. Makes 8 to 10 servings.

tortillas, chicken broth, chicken, onion, chili powder, gallic salt, milk, flour, mushroom soup, tomatoes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7865 (may not work)