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Title: Chicken Tortilla Bake
Categories: Poultry
Yield: 6 Servings
| 3 | c | Shredded cooked chicken |
| 2 | cn | (4 oz.) chopped green chilies |
| 1 | c | Chicken broth |
| 1 | cn | (10 3/4 oz.) cream of mushroom soup, condensed |
| 1 | cn | (10 3/4 oz.) cream of chicken soup, condensed |
| 1 | sm | Onion; finely chopped |
| 12 | Corn tortillas | |
| 2 | c | Shredded cheddar cheese; divided |
In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm the tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 13x9 inch 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. Makes 6-8 servings.
Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997
Recipe by: Taste of Home
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