Prep 20 mins
Cook 40 mins
This dish is even better reheated. You can jazz it up with salsa or peppers depending on your taste. It's mild enough that even "non-Mexican eaters" will like it.
- 12 flour tortillas
- 3 cups chopped cooked chicken
- 1 medium onion, finely chopped
- 2 (4 ounce) canschopped green chilies
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 can cream of mushroom soup, undiluted
- 1 can cream of chicken soup, undiluted
- In a bowl, combine chicken, chilies, broth, soups& onion; set aside.
- Cut or tear tortillas into 3-4 inch pieces and layer half on the bottom of a greased 13X9 inch pan.
- Top with half the chicken mixture and half the cheese.
- Repeat layers.
- Bake, uncovered 30-40 minutes at 350 degrees.
I found a recipe very similar to this one in Taste of Home, it calls for corn tortillas. It's an easy recipe to make and the leftovers are very tasty too!
Everyone in my family loved this dish. It was quite easy to make, too. I used 8-inch flour tortillas, and 12 turned out to be too many (I used only about 8 or 9 tortillas). And I used a 7-oz can green chilies (instead of the 2 smaller cans equally 8-oz) and it was plenty "kick" for my family. This was a fantastic dish that I will definitely again. Thanks, Ouisey. Made for Spring 2010 Pick-A-Chef.
Don't know if I did something wrong but this turned out more like a stew. Thick but soupy. I actually served it in a bowl. I did use corn tortillas but I also made in the morning and let set till evening for baking. Flavor was good so I would try again and this time use the flour tortillas and see if that was my mistake.