Take a large pot and add all except the mushroom soup, cheese and tortilla. Bring to a boil and then turn the heat down and place a lid on cook until done.
Take out the chicken and shred it. Then next add the mushroom soup and stir until smooth then put the chicken back. Turn off the heat.
Take a large turkey roaster pan out and layer it with the sauce and chicken first, next the cheese, and then the corn tortillas keep layering and finish off with cheese on the top.
Place in a preheated 375 degrees F oven for about 1 hour. Check to see if it is bubbly and the cheese is caramel color. Let it set for 15 minutes before cutting. Serve with a nice green salad.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.