Ingredients Jump to Instructions ↓

  1. 3 c. Cooked chicken cut into bite-size pieces

  2. 1 med. Yellow onion chopped

  3. 1 (4 oz.) cn. Chopped green chilies draine

  4. 1 c. Milk

  5. 1 cn. Crean of Chicken Soup undiluted

  6. 1 cn. Cream of Mushroom Soup undiluted

  7. 2 Tbls. Margerine or butter

  8. 12 sm. Flour tortillas quartered

  9. 1 lb. Grated American Cheese

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine chocken, onion, green chilies, milk and soup. Set aside. In a 9x13-inch pan, melt margerine and swirl pan to coat the bottom. Layer bottom of pan with the quartered flour tortillas, chicken mixture and cheese. Repeat, ending with the cheese on top. Refrigerate overnight. Bake in a preheated 350-degrees F. oven for 1-hour or until hot and bubbly. This freezes well. Yield: serves 6


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