Source:

Mrs. Wiggs

Serves/Makes:1 9 X 12 inch pan

Ingredients

• 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
• Garnish:
• sour cream
• chopped green onions
• chopped fresh tomatoes

Preparation

• 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.

Comments

Serve this with a tossed salad and you have a meal.