{Mexican Chicken}-Cari Zabel and Linda Fisher-
Kuna 5th Ward Cookbook
2 whole chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup salsa
2 tbs salsa
1 cup finely chopped onions
12 corn tortillas, cut into strips
2 cups grated cheese
Boil chicken until cooked thoroughly. Shred. Mix chicken, soups, salsa and onions.
Put two tablespoons of salsa in the bottom of your baking dish.
Layer tortillas, soup and chicken mixture, then cheese. Repeat.
The last layer should be tortialla strips sprinkled with any leftover cheese.
Bake 1 1/2 hours at 300 degrees.
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