Chicken Tortilla Casserole
INGREDIENTS:
3 c Shredded cooked chicken
2 cn (4 oz.) chopped green
-chilies
1 c Chicken broth
1 cn (10 3/4 oz.) cream of
-mushroom soup, condensed
1 cn (10 3/4 oz.) cream of
-chicken soup, condensed
1 sm Onion; finely chopped
12 Corn tortillas
2 c Shredded cheddar cheese;
-divided
3 c Shredded cooked chicken
2 cn (4 oz.) chopped green
-chilies
1 c Chicken broth
1 cn (10 3/4 oz.) cream of
-mushroom soup, condensed
1 cn (10 3/4 oz.) cream of
-chicken soup, condensed
1 sm Onion; finely chopped
12 Corn tortillas
2 c Shredded cheddar cheese;
-divided
In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm the tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 13x9 inch baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered at 350 for 30 minutes. Makes 6-8 servings.