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Frying Chicken (BOILED & DEBONED) OR Boneless
Chicken breast
6 OR 12 corn Tortillas
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
2 Can RO TEL Tomatoes & Chilies (drain
both cans)
2 Cups Grated (CHEDDAR) Cheese
1 to 2 teaspoons Chili Powder
1 small can of black olives
Soften Corn Tortillas in hot Chicken Broth.
Put half in bottom of 13’ X 9”
dish layer 1/2 of chopped Chicken & Soup
(MIXED TOGETHER) put in the rest of the Corn
Tortillas, Chicken & Soup sprinkle with
Chili Powder
Put RO TEL Tomatoes and Cheese on each layer
Top cover with Grated Cheese and bake1/2 HR.
AT 350 *
Serve with Mexican Corn and Corn bread and
follow up with dessert.
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