Makes:
12 (1 cup) servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 18 corn tortillas, 6 inch, cut into quarters
- 2 cups chicken broth
- 1 can (10 1/2 oz.) cream of mushroom soup
- 1 can (10 1/2 oz.) cream of chicken soup
- 1 can (10 oz.) tomatoes and green chiles
- 1 can (4.5 oz.) chopped green chiles, drained
- 2 cups fresh cooked chicken meat, diced
- 4 cups shredded Colby-Jack cheese
make it
Preheat oven to 350 degrees F. In a large bowl soak the tortillas in the broth for 2 minutes. Remove the tortillas to a plate and set aside. Add the 2 soups, tomatoes and green chiles to the broth. Mix well.
Grease a 13x9x2 inch baking dish. Layer 1/3 of the tortillas, 1/3 of the sauce, and half of the chicken. Repeat twice, ending with tortillas, sauce, and cheese.
Cover with foil and bake at 350 degrees F for 45 minutes. Remove cover and bake an additional 5-10 minutes. I serve this with a dollop of sour cream, and chives as a garnish.
Notes
To save time you can also use the equivalent of 2 cups diced fresh cooked chicken meat by adding canned diced chicken.
