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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This dish is even better reheated. You can jazz it up with salsa or peppers depending on your taste. It's mild enough that even non-Mexican eaters will like it. Ingredients:
12 flour tortillas |
3 cups chopped cooked chicken |
1 medium onion, finely chopped |
2 (4 ounce) cans chopped green chilies |
1 cup chicken broth |
2 cups shredded cheddar cheese |
1 can cream of mushroom soup, undiluted |
1 can cream of chicken soup, undiluted |
Directions:
1. In a bowl, combine chicken, chilies, broth, soups& onion; set aside.
2. Cut or tear tortillas into 3-4 inch pieces and layer half on the bottom of a greased 13X9 inch pan.
3. Top with half the chicken mixture and half the cheese.
4. Repeat layers.
5. Bake, uncovered 30-40 minutes at 350 degrees.
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