Chicken Tortilla Bake

By cindygwest

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 shredded cheddar cheese

Details

Servings 6

Preparation

Step 1

In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. 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.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6-8 servings.