 | | Directions |
- Preheat the oven to 350° F. Grease the bottom and sides of a 9 x 13 baking dish.
- Mix all ingredients except cheese and tortillas in a large bowl.
- Place a layer of tortillas on the bottom of the prepared baking dish.
- Then cover the tortillas with about 1/3 of the chicken and soup mixture. Sprinkle 1/3 of the cheese over the chicken and soup layer.
- Repeat with two more layers of each, ending with cheese on top.
- Bake 1 hour in preheated oven or until bubbly.
- Serve with lettuce, sour cream, salsa, or any other of your favorite Mexican fixings.
Note: A rotisserie chicken works perfect for this recipe and saves a lot of time in preparing this dish. |
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Prep Time: 45 minutes
Cook Time: 1 hour
Container: 9 x 13 baking dish
Servings: 12
|  | | Ingredients | | - | | 1 can - cream of chicken soup |
| - | | 1 can - cream of mushroom soup |
| - | | 1 cup chicken broth |
| - | | 1 can Rotel tomatoes with green chilies |
| - | | 1/3 cup grated onion |
| - | | 2 teaspoons chili powder |
| - | | 1 clove minced garlic |
| - | | 1 chicken cooked and boned |
| - | | 15 corn tortillas (small) |
| - | | 1 pound shredded cheddar cheese |
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