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Mexican Chicken Bake

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      Title: MEXICAN CHICKEN BAKE
 Categories: Poultry, Mexican, Casseroles
      Yield: 6 Servings
 
      1 pk Flour tortillas
      1 c  Ro-tel tomatoes and onions
           Fryer chicken
      1 c  Cream of chicken soup
      1 c  Cream of mushroom soup
           Onion, chopped
      1 ts Garlic salt
      1 ts Chili powder
    1/2 lb Cheddar cheese
 
  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 owder and Tomatoes. Drop tortillas into bOiling
  chicken broth until oftened.  Line large baking dish with softened
  tortillas. Add chick- n 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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