CHICKEN TORTILLA BAKE
3 cups shredded cooked chicken
2 cans (4-oz each) chopped green chilies
1 cup chicken broth
1 can (10-3/4-oz) condensed cream of mushroom soup
1 can (10-3/4-oz) condensed cream of chicken soup
1 small onion, finely chopped
12 corn tortillas
2 cups (8-oz) shredded Cheddar cheese, divided
In a bowl, combine the chicken, chilies, broth, soup and onion; set aside. Warm the tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 13-x-9-x-2-inch baking pan, cutting to fit pan if desired. Top with half the chicken mixture and half of the cheese. Repeat layers. Bake. Uncovered, at 350^ for 30 minutes.
Yield: 6-8 servings.
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