6 cooked chicken breasts or 2 full chickens - cubed
2 - 10 oz cans cream of chicken soup
1 lb cheddar cheese shredded
1 - 10 oz cream of mushroom soup
1 cup milk
1 medium onion, minced
1 small can green chilis, chopped
24 flour tortillas (2 packages)
Bone chicken and cut into large pieces. Cut tortillas in strips. Mix soup, milk, onion and chiles. Grease large 9x13 pyrex dish. Add 2 or 3 tablespoons water or chicken bullion. Place half of tortillas on bottom. Cover with half of chicken and a third of the sauce. Repeat layers, ending with sauce. Top with the sauce. Top with cheese. Refrigerate overnight or 12-24 hours. Next day, bake 300 degrees, 1 to 1 1/2 hours.
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