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Ingredients
- 1/2 cup chicken broth
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 3 cups cubed cooked chicken
- 10 flour tortillas (6 inches) torn into bite size pieces
- 1 can cream of chicken soup, undiluted
- 1 can chopped green chilies
- 3/4 cup shredded cheddar cheese, divided
- 3/4 cup shredded Monterey Jack cheese, divided
- 1/2 tsp white pepper
- 1 cup salsa
Preparation
Step 1
In a sausepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper.
Transfer to a greased 11 in x 4 inch baking dish. Top with salsa and remaining cheeses. Bake uncovered at 350 F for 30-35 minutes or until heated through.