Picante chicken

Yield: 6 Servings

Measure Ingredient
12 Tortillas
1¼ cup Chicken broth
4 cups Diced cooked chicken
1 Onion; chopped
1 teaspoon Chili powder
½ teaspoon Garlic salt
1 can (small) whole kernel corn
½ cup Chopped black olives
1 can Cream of mushroom soup
1 Bottle (12-oz) picante sauce
1 cup Grated Cheddar cheese
1 cup Grated Monterey Jack cheese

Soak tortillas in broth until wilted. Place tortillas in greased 2-quart baking dish in bottom and up the sides. Mix chicken, onion, chili powder, garlic salt, corn and olives into remaining broth. Pour mixture over tortillas. Mix soup and picante sauce and pour over chicken mixture. Top with cheeses. Bake at 350 degrees for 30 minutes.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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