Mexican Chicken

This recipe was served at 1981 Congregational Dinner.  I prepared the recipe and served it for dinner before taking it to the Congregational Dinner.  I was very surprised to see my 2 year old child ripping the food out of her mouth.  Later, I found out there was a difference between green chilis and jalapenos.  Do you have a St. Mark recipe story to share?  Send it to me or put it in the Communications mail box.  Enjoy this recipe from "Taste the Best---25 Years"



Mexican Chicken
 6 whole chicken breasts
12 flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1/2 onion, grated
2 small green chili salsa
1/2 lb. Cheddar cheese
1/2 lb. Jack cheese

Cover chicken breasts with foil.  Bake 1 hour at 400 degrees.  Cut into bite-size pieces (no skin).  Cut tortillas into 1 inch strips or squares.

Mix together soups, milk, onion, and salsa.  Butter shallow baking dish (2 1/2 or 3 quart) and place 1 tablespoon of chicken broth on bottom.  Make 2 layers of tortillas, chicken pieces, sauce and cheese.  Refrigerate 24 hours.  Bake 1 1/2 hours at 300 degrees, covered.  Serves 10-12

recipe by B. Bennett