Ingredients:
4 boneless, skinless chicken breasts
1 (10-oz.) can cream of chicken soup
1 (10-oz.) can cream of mushroom soup
1 (4-oz.) can green chilies - diced
1 cup milk
1 med. onion - chopped
1 1-lb. bag mexican style grated cheese
1 doz. corn tortillas - quartered
Cooking Instructions
Preheat oven to 300 degrees. Poach chicken, then shred. Saute onion until translucent. Butter a 9 x 13 baking dish. Combine chicken, soups, chilies, milk and onion in a large bowl. Line baking dish with one layer of tortillas. Add 1/3 of the soup mix, then a layer of cheese. Repeat until you have three layers, ending with cheese on top. Bake uncovered for 1 hour.
Note: This would be a great way to use up leftover chicken too! We serve it with a green salad and crusty sourdough rolls with butter. This recipe has been a long time favorite in our family!
4 boneless, skinless chicken breasts
1 (10-oz.) can cream of chicken soup
1 (10-oz.) can cream of mushroom soup
1 (4-oz.) can green chilies - diced
1 cup milk
1 med. onion - chopped
1 1-lb. bag mexican style grated cheese
1 doz. corn tortillas - quartered
Cooking Instructions
Preheat oven to 300 degrees. Poach chicken, then shred. Saute onion until translucent. Butter a 9 x 13 baking dish. Combine chicken, soups, chilies, milk and onion in a large bowl. Line baking dish with one layer of tortillas. Add 1/3 of the soup mix, then a layer of cheese. Repeat until you have three layers, ending with cheese on top. Bake uncovered for 1 hour.
Note: This would be a great way to use up leftover chicken too! We serve it with a green salad and crusty sourdough rolls with butter. This recipe has been a long time favorite in our family!