Mexican Chicken

• 1 chicken, boiled
• 18 corn or white corn tortillas
• 1/3 c. onion, chopped
• 1 lb. Mozzarella cheese, shredded
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can Ro-Tel tomatoes, diced
• chicken bouillon
• garlic powder
• salt and pepper
• chili powder

1. Boil chicken with the chicken bouillon, onion, garlic powder, salt and pepper.
2. Don't use a lot of water.
3. Tear chicken into pieces when done and save the broth.
4. Grease with cooking spray a rectangular casserole dish.
5. With all of your ingredients at hand, with the broth warm, place 6 tortillas in broth to soak, but not too soggy or will tear.
6. Layer bottom of dish with tortillas, then spread 1/3 of the cream of mushroom and chicken soups onto tortillas.
7. Sprinkle 1/3 of the chicken onto soups, then 1/3 of the cheese onto chicken; repeat, beginning with the tortillas 2 more times.
8. Spread Ro-Tel tomatoes on top neatly, then sprinkle chili powder on for garnishing.
9. Bake 45 minutes to an hour at 350u0b0.

chicken, corn, onion, mozzarella cheese, cream of mushroom soup, cream of chicken soup, rotel tomatoes, chicken bouillon, garlic, salt, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038386 (may not work)