Mexican Chicken Bake

Course : Chicken
Serves: 6
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1 package flour tortillas
1 cup ro-tel tomatoes and onions
1 medium fryer chicken
1 cup cream of chicken soup
1 cup cream of mushroom soup
1 medium Onion -- chopped
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 pound cheddar cheese

Preparation / Directions:

Oil chicken until tender. Remove, reserving broth. Remove skin and bones from chicken and cut into bite sized pieces. Grate Cheese and mash tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes. Drop tortillas into boiling chicken broth until oftened. Line large baking dish with softened tortillas. Add chicken mixture. Pour the 2 cans of soup over the chicken. Bake at 350 egrees for 35 minutes or until bubbly and hot.

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