MEXICAN CHICKEN

MEXICAN CHICKEN

‘You can make this several ways. You can make it and layer it
with corn tortilla chips and bakes it or you can make the mixture,
heat it up in a saucepan and spoon over nacho chips or Tostitos.
Use mild or hot Rotel canned tomatoes

48-64 oz. cooked chicken, cut up in small pieces
4 (10-3/4-oz.) cans of any kind creamed soup
2 cans (10-oz.) cans Rotel tomatoes (drain them if you want it less soupy, or leave them undrained if you are going to layer and bake them)
2 onions, chopped (sauté them first if you want)
2 (4-oz.) cans green chilies, chopped (optional)
2 Tbsp. chili powder (use more if you want it spicier)
20 corn tortillas
4 cups cheddar cheese

Mix all together except for cheese and corn tortillas. Layer starting with a little soup mixture on the bottom of greased 9-x-13-inch pans, and then continue alternating corn tortillas and soup mixture. End with soup mixture.

Bake 20 minutes at 350^ or until bubbly and heated though.

Top with cheese and let melt.

Can top with sour cream on individual portions. This also cools the spiciness down a bit.

Yield: 16-20 servings, 2 9-x-13 pans.