1 chicken fryer (boiled and chopped)
**reserve broth for tortillas
1 diced onion
1/2 lb gr cheddar
1 can rotel
1 t chili powder
1 t garlic salt
Mix above.
In reserved chicken broth, soften 1 pkg of corn tortillas one at a time.
Line buttered broiler pan (or 9x13) with softened tortillas.
Pour in chicken mixture and top with 2 cans cream of chicken soup.
Bake at 350 deg for 35 minutes.
Top individual servings w/ salsa and sour cream.
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1 comment:
I have found that this is also good as a "dip" - to serve at ballgames with sturdy tortilla chips and salsa all over the top
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