Quick and Easy Mexican Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Oh this is so quick and easy to make. I have also had it with corn tortilias instead of flour (had to cook them a bit longer) Hopefully you enjoy this as much as we do! Ingredients:
1 packet flour tortilla |
1 cup ro-tel tomatoes and onions |
1 fryer chicken |
1 cup cream of chicken soup |
1 cup cream of mushroom soup |
1 onion, chopped |
1 teaspoon garlic salt |
1 teaspoon chili powder |
1/2 lb cheddar cheese |
Directions:
1. Broil chicken until tender.
2. Remove, reserving broth.
3. Remove skin and ones from chicken and cut into bite sized pieces.
4. Grate Cheese and mash Tomatoes.
5. Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
6. Drop tortillas into boiling chicken broth until softened.
7. Line large baking dish with softened tortillas.
8. Add chicken mixture.
9. Pour the 2 cans of soup over the chicken.
10. Bake at 350 degrees for 35 minutes or until bubbly and hot.
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