Chicken tortilla bake

Yield: 6 Servings

Measure Ingredient
3 cups Shredded cooked chicken
2 cans (4 oz.) chopped green chilies
1 cup Chicken broth
1 can (10 3/4 oz.) cream of mushroom soup, condensed
1 can (10 3/4 oz.) cream of chicken soup, condensed
1 small Onion; finely chopped
12 \N Corn tortillas
2 cups 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.

Recipe by: Taste of Home

Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997

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