Mexican Chicken - cooking recipe

Ingredients

1 chicken, boiled
18 corn or white corn tortillas
1/3 c. onion, chopped
1 lb. Mozzarella cheese, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-Tel tomatoes, diced
chicken bouillon
garlic powder
salt and pepper
chili powder

Preparation

Boil chicken with the chicken bouillon, onion, garlic powder, salt and pepper.
Don't use a lot of water.
Tear chicken into pieces when done and save the broth.
Grease with cooking spray a rectangular casserole dish.
With all of your ingredients at hand, with the broth warm, place 6 tortillas in broth to soak, but not too soggy or will tear.
Layer bottom of dish with tortillas, then spread 1/3 of the cream of mushroom and chicken soups onto tortillas.
Sprinkle 1/3 of the chicken onto soups, then 1/3 of the cheese onto chicken; repeat, beginning with the tortillas 2 more times.
Spread Ro-Tel tomatoes on top neatly, then sprinkle chili powder on for garnishing.
Bake 45 minutes to an hour at 350\u00b0.