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Features for "Mexican Chicken Bake"
Served as main course. Non-vegetarian dish.
Ingredients for "Mexican Chicken Bake" (Click here for measurement conversion) 1 pk Flour Tortillas
1 cup Ro-tel Tomatoes and Onions
Fryer Chicken
1 cup Cream of Chicken Soup
1 cup Cream of Mushroom Soup
Onion, chopped
1 teaspoon Garlic Salt
1 teaspoon Chili powder
1/2 lb Cheddar Cheese
Method for "Mexican Chicken Bake"
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. Drop tortillas into boiling chicken broth until obtained. Line large baking dish with softened tortillas. Add chick- n mixture. Pour the 2 cans of soup over the chicken. Bake at 350 degrees for 35 minutes or until bubbly and hot.
Comments
Serves: 6
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