| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | A new one f, All newly t, Poultry | 6 | Servings | |
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 |
INSTRUCTIONS
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. Recipe by: Taste of Home Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997
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