Chicken Tortilla Bake
Chicken Tortilla Bake
3 cups shredded cooked chicken
2 4oz cans chopped green chilies
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion, finely chopped
10-12 corn tortillas
2 cups shredded cheddar, (I use co-jack)
In a bowl, combine chicken, chilies, broth, soups and onion; set aside. In the microwave warm the tortillas, according to package directions.Layer 1/2 the tortillas in the bottom of a 13x9 cake pan, cutting to fit, if desired. Top with half the chicken mixture and half of the cheese. Repeat layers, bake uncovered at 350 for about 30 minutes. 6-8 servings.
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