• 6servings
  • 30minutes
  • 413calories

Rate this recipe:

Ingredients Jump to Instructions ↓

  1. 4 skinless, boneless chicken breast halves - cooked and chopped

  2. 1 cup chopped onion

  3. 1 (4 ounce) can chopped green chile peppers

  4. 1 (5 ounce) can evaporated milk

  5. 1 (10 3/4 ounce) can condensed cream of mushroom soup

  6. 12 (6 inch) corn tortillas

  7. 1 cup shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese.

  4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.


Send feedback