Mexican Chicken Bake
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
flour tortillas
|
*
|
| 1 | cup |
tomatoes
|
|
| 1 | cup |
onions
|
|
| 1 | each |
chicken
fryer |
*
|
| 1 | cup |
chicken
soup, cream of |
|
| 1 | cup |
cream of mushroom soup
cream of |
|
| 1 | teaspoon |
garlic salt
|
|
| 1 | teaspoon |
chili powder
|
|
| ½ | pound |
cheddar cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
flour tortillas
|
*
|
| 237 | ml |
tomatoes
|
|
| 237 | ml |
onions
|
|
| 1 | each |
chicken
fryer |
*
|
| 237 | ml |
chicken
soup, cream of |
|
| 237 | ml |
cream of mushroom soup
cream of |
|
| 5 | ml |
garlic salt
|
|
| 5 | ml |
chili powder
|
|
| 226.8 | g |
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℉ (180℃) for 35 minutes or until bubbly and hot.
