Author
Marty Edwards
Recipe
| Measurements | Ingredients |
|---|---|
| 1 | Fryer Chicken |
| 1 | Onion |
| 1/2 lb. | Cheddar Cheese |
| 1 teaspoon | Garlic Salt |
| 1 teaspoon | Chili Powder |
| 1 can | Tomatoes & Green Chilies |
| 1 pkg. | Soft Tortillas |
| 2 cans | Cream of Chicken Soup |
| Chicken Stock (for softening tortillas) |
Instructions
- Boil and cut chicken into bite-size pieces.
- Mix chicken, chopped onion, 1/2 lb. grated cheddar cheese, 1 teaspoon garlic salt, 1 teaspoon chili powder, 1 can mashed tomatoes & green chilies, 1 package soft tortillas, and 2 cans cream of chicken soup.
- Soften tortillas in boiling chicken stock.
- Line tortillas in baking dish.
- Add chicken mixture.
- Top with 2 cans chicken soup.
- Bake in oven at 350 degrees about 35 minutes or until bubbly and hot.
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