---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Mexican Chicken Bake
  Categories: Poultry, Mexican
       Yield: 6 servings
  
       1 pk Flour tortillas                     1 c  Ro-tel tomatoes and onions
       1 x  Fryer chicken                       1 c  Cream of chicken soup
       1 c  Cream of mushroom soup              1 x  Onion, chopped
       1 ts Garlic salt                         1 ts Chili powder
     1/2 lb Cheddar cheese                 
  
   Oil chicken until tender.  Remove, reserving broth.  Remove skin and ones
   from chicken and cut into bite sized pieces.  Grate Cheese and ash
   Tomatoes.  Combine chicken, Onions, Cheese, Garlic Salt, Chili owder and
   Tomatoes.  Drop tortillas into bOiling chicken broth until oftened. Line
   large baking dish with softened tortillas.  Add chick- n mixture. Pour the
   2 cans of soup over the chicken.  Bake at 350 egrees for 35 minutes or
   until bubbly and hot.
  
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