Ingredients:
3 -4 lbs chicken
12 corn tortillas
1 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) cans cream of chicken soup
1 onions, chopped
1 (15 ounce) cans chili without beans
1 (12 ounce) jars salsa
1/2 lb monterey jack cheese ( grated)
1/2 lb cheddar cheese ( grated)
1/2 cup chicken broth ( water chicken was boiled in)
Directions:
Boil chicken with 1/2 onion.
Bone & skin chicken and cut or shred into bite sized pieces.
Mix together soups, remaining onion, broth, chili, salsa & chicken.
Tear corn tortillas into pieces and add to above.
Pour into buttered 9×11-inch pan.
Spread grated cheese over top.
Bake at 350 F covered with foil for 15 minutes.
Uncover and bake 30 to 40 minutes or until a knife inserted into the middle comes out clean.
Servings: Serve
Time preparation: 30 min.
Time total: 85 min.