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 very good.


MEXICAN CHEESE CAKE

2 Cans of Cresent rolls

2-8 0z Pkg. Cream Cheese

11/2 cups of sugar

11/2 teaspoons of vanilla

1 Stick of butter

11/2 teaspoons cinnamon

1/2 cup of sugar

Preheat oven to 350%

Spray 9x13 pan with can spray (oil)

Place 1 package of rolls in pan, spread out and you connect the seams together.

Put the cream cheese and 11/2 cups of sugar, and vanilla into a bowl and mix until fluffy. Then gently spoon the mixture over the rolls spreading out all over.

Place second package of rolls into the pan over the cream cheese mixture just like you did the first Package of rolls. Be sure and connect the seams together.

Melt the butter and pour over the rolls.

Mix Cinnamon and sugar together and sprinkle over the top.

Bake at 350% for 30 Minutes.

I hope you enjoy these two dishes. We love them!

By the Way, just in case you would like to know our baby Great Grand daughter who was born over two months premature and weighed 2 pounds and seven ounces when she was born. Sweet Baby Hannah got to come home from the hospital yesterday. She weighed 4 pounds and nine ounces. She is home today with her Dad and Mom and little sister Alisa. Great-Grandpa and Grandma are very thankful for all that God has done in her young little life. Grandma