Ingredients:
2 -3 tablespoons butter
1 large onions, chopped
2 -3 tablespoons fresh minced garlic ( or to taste)
1 jalapeno peppers, seeded and finely chopped (optional)
1 1/3 cups chicken broth
1 1/4 cups canned green chilies, drained ( can use more!)
1 -2 teaspoon cumin
2 (10 ounce) cans cream of chicken soup, undiluted
salt and pepper
24 corn tortillas ( you might use a couple less than 24, or use as many as needed)
4 cups cooked chicken ( or use cooked turkey)
2 cups cheddar cheese (or to taste) or 2 cups monterey jack and cheddar cheese blend, shredded and divided ( or to taste)
Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a medium heavy pot or saucepan, heat 2-3 tablespoons butter over medium heat; add in chopped onion, garlic and jalapeno pepper, saute for about 3-4 minutes.
Add in the chicken broth, green chiles, cumin and chicken soup, season with salt and pepper; bring to a boil and simmer for about 3 minutes or until heated through and combined; remove from heat.
Spread about 1 cup of the soup mixture into the bottom of the prepared baking dish.
Arrange 5-6 tortillas over the soup mixture, then top with about 1 cup chicken, then about 1/2 cup shredded cheese (or to taste).
Repeat the layers (ENDING with the cheese).
Spread the remaining soup mixture over the cheese.
Bake uncovered for about 25 minutes or until hot and bubbly.
Servings: 8
Time preparation: 20 min.
Time total: 45 min.