Mexican Chicken

1. 1

   Boil chicken with the chicken bouillon, onion, garlic powder, salt and pepper.

2. 2

   Don't use a lot of water.

3. 3

   Tear chicken into pieces when done and save the broth.

4. 4

   Grease with cooking spray a rectangular casserole dish.

5. 5

   With all of your ingredients at hand, with the broth warm, place 6 tortillas in broth to soak, but not too soggy or will tear.

6. 6

   Layer bottom of dish with tortillas, then spread 1/3 of the cream of mushroom and chicken soups onto tortillas.

7. 7

   Sprinkle 1/3 of the chicken onto soups, then 1/3 of the cheese onto chicken; repeat, beginning with the tortillas 2 more times.

8. 8

   Spread Ro-Tel tomatoes on top neatly, then sprinkle chili powder on for garnishing.

9. 9

   Bake 45 minutes to an hour at 350u00b0.

No additional tips available.