(from Nancy Bratt)
Ingredients:
Dozen corn tortillas
Shredded chicken (about 2 breasts)
1 can cream of chicken soup
1 can chicken broth
Salt and pepper to taste
Onions – diced or minced
1 can green chilies
cheese
Preparation:
Cover bottom of 9 x 13 pan with pieces of torn up tortillas. Layer chicken on top. Whisk together cream of chicken soup and chicken broth and pour over chicken and tortillas. Layer salt and pepper, onions, green chiles, and cheese. Repeat layers until pan is full (usually about 3 times). Cover with tin foil. Cook 1 hour at 350 degrees.
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