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    MEXICAN CHICKEN CASSEROLE


    Source of Recipe


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    List of Ingredients




    2 to 3 lb chicken
    1 can diced tomatoes and chilies
    1T chili powder
    1 lb grated cheese
    2 cans cream of chicken soup
    corn tortillas

    Recipe



    Boil chicken in salted water. Cut up chicken into bite size. Place in a bowl and add tomatoes, chili powder, grated cheese and 1 can cream of chicken soup. Mix together. Dip corn tortillas in hot broth (saved from boiled chicken) and place in bottom of 9x13 dish. Cover with layer of chicken mixture. Alternate layers of tortillas and chicken mixture. Top with another can of cream of chicken soup and bake at 350 for 30 minutes.

 

 

 

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