Yield: 5 Servings
|1 \N||Whole chicken|
|1 cup||Broth (hot)|
|1 can||Cream of chicken soup|
|1 small||Can chopped green chilies|
|1 teaspoon||Garlic salt|
|\N \N||Salt and pepper to taste|
|12 \N||Corn tortillas|
|\N \N||Shredded cheddar cheese|
Boil chicken. Remove from bones. Reserve 1 cup of broth. Add can of soup to the hot broth and stir until dissolved. Add milk, green chilies and spices. Heat oil in skillet. Quick fry tortillas in hot oil just until soft (quickly place in hot oil, turn over and drain on paper towels). Heat oven to 450 . Place tortilla in casserole pan, fill with chicken mixture, roll and place seam side down. Line pan with filled tortillas. Spread left over chicken mixture on top.
Spread cheese on top. Bake in 450 oven until cheese melts and is bubbly. Let cool slightly before serving.