Ingredients:
3 cups shredded cooked chicken
1 (4 ounce) cans chopped green chilies
1 cup chicken broth
1 (10 ounce) cans cream of mushroom soup
1 (10 ounce) cans cream of chicken soup
1 small onions, finely chopped
12 corn tortillas
2 cups shredded cheddar cheese
Directions:
In bowl, combine chicken, chilies, broth, soups and onion.
Set aside.
Layer half of the tortillas on the bottom of a greased 9×13 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.
Servings: 8-10
Time preparation: 15 min.
Time total: 45 min.