Mexican Chicken II

Method3 steps · about 1 hr

1. 1

   Step 1: Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Step 2: In a large bowl combine the chicken, onion (1), garlic (2 cloves), 2 tablespoons chili powder and salt (1 teaspoon). Add the tomatoes with chiles and the Cheddar cheese (2 cups). Mix well.

   Uses 1 (3 pound) chicken - cooked, deboned and cut into bite size pieces · 1 onion, chopped · 2 cloves garlic, minced · 2 tablespoons chili powder · 1 teaspoon salt · 1 (14.5 ounce) can diced tomatoes with green chile peppers · 2 cups shredded Cheddar cheese

3. 3

   Step 3: Line a 9x13 inch baking dish with corn tortillas. Pour in the chicken mixture. Pour soup over all and spread. Sprinkle with additional chili powder (1 teaspoon) for topping. Bake for 40 minutes or until bubbly. Let cool and serve with dollops of sour cream.

   Uses 2 (10.75 ounce) cans condensed cream of chicken soup · 8 (6 inch) corn tortillas · 1 teaspoon chili powder · 1 (8 ounce) container sour cream