Mexican Chicken

This was Lillian Wilhelm’s recipe. She was my Home Economics teacher at Hamilton High School. Kay Hillje

1 pkg soft tortillas 1 whole chicken

1 onion, chopped 1 t. garlic salt

1 t. chili powder ½ lb cheddar cheese, grated

1 can Rotel® tomatoes 2 cans cream of chicken soup

Boil chicken and cut into bite size pieces. Save chicken stock. Mix chicken, onion, cheese, garlic salt, chili powder, and tomatoes. Soften tortillas in chicken stock. Line tortillas in a baking dish. Add chicken mixture. Bake at 350º for 35 minutes. Serves 8.