| Ingredients: |
1-1/2 to 2 cups cooked chicken breast (cubed)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth (from cooked chicken) |
12 corn tortillas
1 lb. shredded Monterrey- Jack cheese
2-3 cans green chilies (chopped or diced) |
| Cooking
Instructions: |
|
Mix chicken, soups, broth and chilies in large bowl. Tear tortillas into bite size pieces into mixture or layer tortillas and mixture. Top with shredded cheese. Bake at 350 degrees for 1 hour. |
| Additional
Comments: |
| You may use plain tortillas. |
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