Chicken and Chilie Tortilla Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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It's a creamy and filling dish and the chilies give it just enough hotness for a Dutch gal like me. I think it's especially good on a cold winter day. Ingredients:
3 cups shredded cooked chicken |
2 (4 ounce) cans chopped green chilies |
1 cup chicken broth |
1 can condensed cream of mushroom soup |
1 can condensed cream of chicken soup |
1 small onion, finely chopped |
12 corn tortillas |
2 cups shredded cheddar cheese (8 oz.) |
Directions:
1. In bowl combine chicken, chilies, broth, soups and onion; set aside.
2. Warm tortillas according to package directions.
3. Layer 1/2 of tortillas on bottom of greased 13x9 inch pan.
4. Top with 1/2 of chicken mixture and half of cheese.
5. Repeat layers.
6. Bake in preheated 350 degree oven for 30 minutes.
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