2 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can chilies, chopped
1 c. chicken broth
1 pkg. (12) corn tortillas
1 lb. Cheddar cheese, grated
In saucepan, boil chicken until fully cooked. Cool. Cut into bite
size pieces; set aside. Mix together soups, chilies and chicken
broth; add to chicken mixture.
In a 9x13 inch pan, place 4 tortillas on bottom of pan. Spoon part
of chicken mixture on top; sprinkle with 1/3 of the cheese.
Layer again with tortillas; repeat process until tortillas are
gone. Top with remaining cheese. Bake at 375 degrees for 45 minutes or
until bubbly. Serves 6 to 8
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