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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Mother frequently made this comforting casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chilies are a mouthwatering mix.Jerri Moror, Rio Rancho, New Mexico Ingredients:
3 cups shredded cooked chicken |
2 cans (4 ounces each) chopped green chilies |
1 cup chicken broth |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 small onion, finely chopped |
12 corn tortillas, warmed |
2 cups (8 ounces) shredded cheddar cheese, divided |
Directions:
1. In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13-in. x 9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.
2. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.
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