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Mexicali

Yields: 8 servings

"Canned chili and soups blend with chilies and onions to form a rich, zesty sauce over chicken and tortillas. Melted Cheddar caps this casserole."

INGREDIENTS:

4 skinless, boneless chicken

breasts

12 (6 inch) corn tortillas

1 (10.75 ounce) can

condensed cream of

mushroom soup

1 (10.75 ounce) can

condensed cream of chicken

soup

1 onion, chopped

4 ounces chopped green chile

peppers

1 (15 ounce) can chili with

beans

8 ounces shredded Cheddar

cheese

1/2 cup chicken broth

DIRECTIONS:

1.	Place chicken in greased 9 x 13 inch baking dish. Cut tortillas into small strips, and lay them over the chicken.
2.	Mix together the soups, broth, onion, green chilies, and chili with beans. Pour mixture over chicken and tortilla strips. Top with shredded cheese. Cover.
3.	Bake at 350 degrees F (175 degrees C) for 15 minutes. Uncover, and bake 30 minutes more.