Mexican Chicken

By kddozier

Ingredients

• 4 to 6 boneless skinless chicken breasts
• 1 15 oz. can cream of mushroom soup
• 1 can Rotel tomatoes
• 1 medium onion, chopped
• 1 tsp chili powder
• 12 corn tortillas, torn in pieces
• Shredded cheddar cheese

Preparation

Step 1

Boil chicken breasts. Cool and chop meat. Mix together chopped meat, soup, tomatoes, onion and chili powder.

“Pam” a 13x9 casserole dish. Place half chicken mixture in bottom of dish; top with 6 torn corn tortillas. Cover tortillas with shredded cheese. Repeat layers ending with cheese.

Bake, uncovered, at 350 degrees for 30 minutes. Serve with rice.