MEXICAN CHICKEN

MEXICAN CHICKEN 1 Pkg. of soft flour tortillas 4 Chicken Breasts, cooked, boned and cut into bite size pieces. 1 large to medium chopped onion 1 Teaspoon Garlic salt Grated cheese 1 can Rotel tomatoes, (I use the original) 2 cans Cream Of Chicken Soup Mix chicken pieces,soup, onion, garlic salt and rotel tomatoes into a bowl. Line greased Baking Dish with soft flour tortillas than are torn into pieces. Make sure the total bottom of dish is covered. You can make two layers if you would like. Spoon the chicken, soup mixture into the dish over the flour tortillas. Cover with graded cheese. Bake at 350% for 30-35 minutes or until bubbly. This can be frozen and reheated in the microwave and still tastes Yummy!