PHOTO CREDIT TASTE OF HOME RECIPES

Servings: 8 / TOTAL TIME: 50 mins

Ingredients:

  • 3 cups shredded cooked chicken
  • 2 cans (4 ounces each) chopped green chiles
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 small onion, finely chopped
  • 12 corn tortillas, warmed
  • 2 cups shredded cheddar cheese
  • Optional: sliced green onions, sour cream, salsa

Directions:

  1. In a large bowl, combine the chicken, chiles, broth, soups and onion. Layer half of the tortillas in a greased 13×9-in. baking dish, 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 or until heated through. If desired, top with green onions and serve with sour cream and salsa.

PHOTO CREDIT TASTE OF HOME RECIPES