Ingredients:
10 1/2 ounces condensed cream of mushroom soup
7 ounces chicken broth
4 boneless skinless chicken breasts
8 ounces diced canned green chili peppers
2 cloves garlic
1 medium onions, chopped
16 ounces cheddar cheese
12 corn tortillas
Directions:
Cut chicken into small bite-sized pieces.
Brown in frying pan.
In a large sauce pan over medium heat combine the cream of mushroom soup and chicken broth.
Then add the garlic, onion, green chile.
Preheat oven to 350 degrees.
Cover the bottom of a 12×9 baking dish with a thin layer of the sauce.
Cover with half of the tortillas.
Put half of the cooked chicken on top of the tortillas.
Spread half of the remaining sauce over the chicken.
Top with half of the cheese.
Repeat by layering the remaining tortillas, chicken, sauce, then cheese.
Bake 350 degrees for 30 minutes.
Allow several minutes to cool.
Top with chopped onions and fresh chopped tomatoes (optional) and serve with sour cream.
Yum.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.