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- Mrs. Wiggs
Serves/Makes:1 9 X 12 inch pan
- 1 medium onion, chopped
- 1 can chicken broth
- 1 10 oz (280 grm). can cream of chicken soup
- 1 10 oz (280 grm). can cream of mushroom soup
- 1 can Rotel tomatoes w/green chiles
- 12 small corn tortillas, cut into quarters
- 3 cups (700 ml) shredded cooked chicken
- 1/2 cup (125 ml) shredded Monteray Jack cheese
- 1/2 c shredded cheddar cheese
- sour cream
- chopped green onions
- chopped fresh tomatoes
- Put onion in large bowl.
- Pour chicken broth over onion.
- Microwave on high for 5 minutes.
- Preheat oven to 350 degrees (175 C.).
- Mix into broth chicken soup, mushroom soup, and tomatoes.
- Spray 9 x 12 inch pan with Pam.
- Layer half tortillas, shredded chicken, soup mixture, and cheese in that order, make another layer using rest of ingredients.
- Cover pan with aluminum foil.
- Bake for 35 minutes.
- Remove foil and bake another 15 minutes.
- Remove from oven and let stand 5 minutes.
- Serve with sour cream, chopped green onions, and chopped fresh tomatoes to sprinkle over it.
- Serve this with a tossed salad and you have a meal.
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