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Mexican Chicken Bake

Yields:6 servings
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Recipe Cooking TimePreparation25 minutes
Cooking35 minutes
Ready In60 minutes
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Ingredients

1 package flour tortillas
1 cup tomatoes
1 cup onions
1 each chicken fryer
1 cup chicken soup, cream of
1 cup soup, cream of mushroom cream of
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 pound cheddar cheese

Directions

Fry chicken until tender.

Remove, reserving broth.

Remove skin and bones from chicken and cut into bite sized pieces.

Grate cheese and add tomatoes.

Combine chicken, onions, cheese, garlic salt, chili owder and tomatoes.

Drop tortillas into boiling chicken broth until softened.

Line large baking dish with softened tortillas.

Add chicken mixture.

Pour the 2 cans of soup over the chicken.

Bake at 350 degrees for 35 minutes or until bubbly and hot.

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SageG

Member Review

****

Persian Chicken with Celery

We really enjoyed this dish. Even my picky 7 year old ate it. Be careful not to put in too much lemon juice or it takes over.

 
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