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Mexican Chicken Casserole
4 chicken breasts
6 flour tortillas
2 cans chopped green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. sharp cheddar cheese
Garlic, cumin and chili powder
Salt and pepper to taste
Boil 4 chicken breasts and reserve broth. Debone and chunk chicken. Lay flour
tortillas in bottom of dish and spread chunked chicken over tortillas.
Spread 2 small cans of chopped green chilies over chicken.
Mix a little broth with 1 can cream of chicken and 1 can cream of mushroom
soups. Generously season the mixture with garlic powder, cumin and chili powder.
Salt and pepper to taste. Cover with one pound of sharp cheddar cheese.
Bake at 350° F. until cheese has melted and serve.
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