Ingredients
3 cups shredded cooked chicken2 cans (4 ounces each) chopped green chiles1 cup chicken broth1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 small onion, finely chopped12 corn tortillas, warmed2 cups shredded cheddar cheeseSour cream and green onions, optional
Preparation
In a large bowl, combine the chicken, chiles, broth, soups and onion. Layer half of the tortillas in a greased 13x9-in. baking dish, 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 or until heated through.
