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Mexican Chicken Recipe

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This recipe for Mexican Chicken, by , is from SGBC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Orr

Category:
Category:

Ingredients:  
Ingredients:  
10 halves chicken breasts
12 corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can milk
1 small onion, chopped
2 (7 oz.) cans green chili salsa
1 lb. Cheddar cheese (or 1/2 lb. Jack cheese and 1/2 lb. Cheddar cheese)

Directions:
Directions:
Prepare night before: boil or bake chicken until tender. Save 1/3 cup broth. Remove meat from bones, cut in pieces.

Tear or cut tortillas in 1-inch strips; set aside. Grease a 9 x 13-inch Pyrex dish. Put broth on bottom. Place tortilla strips on broth. Layer all chicken on strips. Mix soups, salsa, milk and onion. Pour over the chicken. Grate the cheese and sprinkle over the sauce. Refrigerate for 24 hours.

Cover with foil before heating. Bake for 1 1/2 hours at 300.

 

 

 

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