Mexican Chicken Bake

Yields:	6 servings
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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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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.

Reviewed by SageG