Recipe - Chicken Tortilla Bake

3 cup Shredded cooked chicken
2 cn (4 oz.) chopped green
chilies
1 cup Chicken broth
1 cn (10 Three fourths oz.) cream of
mushroom soup, condensed
1 cn (10 Three fourths oz.) cream of
chicken soup, condensed
1 small Onion; finely chopped
12 Corn tortillas
2 cup Shredded cheddar cheese;
divided

In a bowl, combine the chicken, chilies, broth, soups and onion; set aside.
Warm the tortillas in the microwave according to package directions. Layer
half of the tortillas on the bottom of a greased 13x9 inch baking pan,
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.
Makes 68 servings.

Recipe by: Taste of Home

Posted to MCRecipe Digest V1 #838 by L979@aol.com on Oct 12, 1997