Chicken and Corn Tortilla Bake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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From our church cookbook. No refrigeration needed before baking as with many other chicken corn tortilla bakes! Ingredients:
3 cups shredded cooked chicken |
1 (4 ounce) can chopped green chilies |
1 cup chicken broth |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of chicken soup |
1 small onion, finely chopped |
12 corn tortillas |
2 cups shredded cheddar cheese |
Directions:
1. In bowl, combine chicken, chilies, broth, soups and onion.
2. Set aside.
3. Layer half of the tortillas on the bottom of a greased 9x13 baking pan, cutting to fit pan if desired.
4. Top with half of the chicken mixture and half of the cheese.
5. Repeat layers.
6. Bake uncovered at 350 for 30 minutes.
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