Chicken Tortilla Bake

Contributor: Julie Liakos

3 c shredded cooked chicken
2-4 oz cans chopped green chilis
1 cup chicken broth
1 can (10.75 oz) condensed cream of mushroom soup
1 can (10.75 oz) condensed cream of chicken soup
1 small onion finely chopped
12 corn tortillas
2 cups shredded cheddar cheese, divided

 

  1. In a bowl, combine the chicken, chilis, broth, both soups and onion
  2. Warm tortillas in microwave according to package directions
  3. Layer half of the tortillas on the bottom of a greased 13x9 pan, cutting to fit
  4. Top with 1/2 of chicken mixture and 1/2 of cheese.
  5. Repeat layers
  6. Bake uncovered at 350° for 30 minutes