Ingredients Jump to Instructions ↓

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

  2. 1 (10 3/4 ounce) can condensed cream of chicken soup

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

  4. 1/4 cup milk

  5. 2/3 cup sour cream

  6. 8 (6 inch) flour tortillas

  7. 6 boneless chicken breast halves, cooked and cubed

  8. 2 cups shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish. Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese. Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.


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