Ingredients:
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 ounce) cans rotel
1 (4 ounce) cans chopped green chilies
2 cups chicken broth
18 corn tortillas, cut into quarters
2 cups cooked chicken, chopped
3 cups shredded monterey jack and cheddar cheese blend
Directions:
Preheat oven to 350.
In large bowl, soak tortillas in broth for 2 minutes.
Remove tortillas and set aside.
Add soups, Rotel,& chilies to broth.
Mix well.
Grease a 9 x 13″ baking dish.
Layer 1/3 tortillas, 1/3 sauce, 1/3 cheese& 1/2 the chicken.
Repeat layers twice, ending with tortillas, sauce, then cheese.
Cover with foil& bake for 45 minutes.
Remove foil, bake an additional 5-10 minutes.
Servings: Serve
Time preparation: 15 min.
Time total: 70 min.