Mexican Chicken Casserole - cooking recipe

Ingredients

1 small pkg. corn tortillas
1 can mushroom soup
1 can cream of chicken soup
1 small onion, chopped
1 tsp. chili powder
3 chicken breasts, boiled in water until tender, cut into small pieces
1 c. grated Cheddar cheese
1/2 c. Ro-Tel tomatoes

Preparation

Line bottom of a 9 x 12-inch dish with corn tortillas.
Add chicken pieces on top of tortillas.
Combine soups, chili powder, onion and Ro-Tel tomatoes.
Spread on top of chicken.
Add grated cheese.
Bake at 350\u00b0 for 25 minutes.
Yields 6 to 8 servings. This can be frozen.