 | | Directions |
- Preheat oven 350#176;F. Cut cooked chicken into small bite sized pieces and cut tortillas into 1" squares (Be sure to use corn tortillas).
- In a medium sauce pan, add cream soups, broth, green chilies, onion, canned chili and salsa. Heat thoroughly 2-3 minutes.
- Mix with chicken and tortillas. Pour into prepared pan and sprinkle with cheeses.
- Bake covered for 25 minutes; then uncover and bake 45 minutes longer. Cut and serve hot.
- Garnish with any or all of the following ingredients: salsa, shredded lettuce, diced tomatoes, diced yellow and green peppers and shredded cheeses.
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Prep Time: 20 minutes
Cook Time: 1.5 hours
Container: 9
Servings: 8
|  | | Ingredients | | | |
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| - | | 7 chicken breast, cooked, cooled and cut into 1 |
| - | | 12 corn tortillas |
| - | | 8 ounces Monterey Jack cheese (shredded) |
| - | | 8 ounces Cheddar cheese (shredded) |
| - | | 10 1/2 ounces cream of mushroom soup |
| - | | 10 1/2 ounces cream of chicken soup |
| - | | 3/4 cup chicken broth |
| - | | 4 ounces can diced green chilies (small can) |
| - | | 15 ounces can chili with no beans |
| - | | 1/2 cup onion, diced |
| - | | 3/4 cup salsa |
| - | | shredded lettuce |
| - | | diced tomatoes |
| - | | shredded cheese of your choice |
| - | | diced green and yellow peppers |
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