Recipes from Pilgrim's Kitchen

• 1 whole Pilgrim's Pride chicken, boiled and torn in bite-size pieces
• 1 10 oz can diced tomatoes and green chilies, drained
• 1/2 cup chopped onions
• 2 Tablespoons chili powder
• 2 cups shredded cheddar cheese
• 1 clove garlic, crushed
• 2 cans cream of chicken soup
• 5 corn tortillas

In a 13 x 9 inch baking dish, place corn tortillas. Add chicken mixture to baking dish. Spread cream of chicken soup over mixture. Sprinkle additional chili powder over top. Bake in a preheated 350° oven for 40 minutes or until cheese melts and is bubbly. Garnish each serving with a dollop of sour cream if you wish.

Serves 8