Recipe - Picante Chicken

12 Tortillas
1 One fourth cup Chicken broth
4 cup Diced cooked chicken
1 Onion; chopped
1 teaspoon Chili powder
One half teaspoon Garlic salt
1 cn (small) whole kernel corn
One half cup Chopped black olives
1 cn Cream of mushroom soup
1 Bottle (12oz) picante sauce
1 cup Grated Cheddar cheese
1 cup Grated Monterey Jack cheese

Soak tortillas in broth until wilted. Place tortillas in greased 2quart
baking dish in bottom and up the sides. Mix chicken, onion, chili powder,
garlic salt, corn and olives into remaining broth. Pour mixture over
tortillas. Mix soup and picante sauce and pour over chicken mixture. Top
with cheeses. Bake at 350 degrees for 30 minutes.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.