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Ingredients Jump to Instructions ↓

  1. 1 Onion , chopped

  2. 2 Tablespoons Vegetable Oil

  3. 2 Cups Shredded Cooked Chicken

  4. 1 Can Cream of Chicken Soup*

  5. 1 Can Cream of Mushroom Soup*

  6. 4 oz can Diced Green Chilies

  7. 15 oz can Diced Tomatoes , drained

  8. 1 Teaspoon Chili Powder

  9. 1/ 4 Teaspoon Salt

  10. 1/ 4 Teaspoon Garlic Powder

  11. 1/ 4 Teaspoon Pepper

  12. 12 - 14 Corn Tortillas (six Inch)

  13. 2 Cups Shredded Cheddar Cheese

Instructions Jump to Ingredients ↑

  1. Place oil in large skillet. Add onions and saute over medium heat until onions are lightly browned. Add chicken, cream soups, chilies, tomatoes, and all seasonings. Stir and cook over medium heat until bubbly.

  2. Tear tortillas into small pieces. Place half of pieces in 9×13 inch dish. Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese. Bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.

  3. *Can use fat free Can assemble this the night before, store in the fridge, and bake when you get home!

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