Chicken Casserole Mexicana
- 1 pkg. corn tortillas
- 1 large fryer or hen
- 1 large onion, chopped
- 1 bell pepper, chopped
- 1/4 lb. grated Cheddar cheese
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can Ro-Tel tomatoes and chilies
- 1/4 tsp. chili powder
- garlic salt
- Boil chicken in salted water until tender.
- Bone and cut in bite-sized pieces.
- Put tortillas in boiling chicken stock and soak until wilted (one at a time).
- Place in 9 x 13-inch baking dish (overlap edges).
- Add chicken, then onion, pepper and cheese. Sprinkle garlic salt to taste over all.
- Spread evenly with the two soups.
- Crush tomatoes and mix with chili powder.
- Pour over all.
- Bake at 325u0b0
- about 1 hour.
corn tortillas, onion, bell pepper, cheddar cheese, cream of chicken soup, cream of mushroom soup, rotel tomatoes, chili powder, garlic
Taken from www.cookbooks.com/Recipe-Details.aspx?id=597872 (may not work)