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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 This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |