Ingredients Jump to Instructions ↓

  1. 1 Flour tortillas

  2. 1 cup 62g / 2 1/5oz Ro-tel tomatoes and onions

  3. Fryer chicken

  4. 1 cup 237ml Cream of chicken soup

  5. 1 cup 237ml Cream of mushroom soup

  6. Onion - chopped

  7. 1 teaspoon 5ml Garlic salt

  8. 1 teaspoon 5ml Chili powder

  9. 1/2 lb 227g / 8oz Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Oil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate cheese and ash tomatoes. Combine chicken, onions, cheese, garlic salt, chili powder and tomatoes.

  2. Drop tortillas into boiling chicken broth until softened. Line large baking dish with softened tortillas. Add chick- n mixture. Pour the 2 cans of soup over the chicken.

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


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