- 1 onion, chopped
- 1/2 cup margarine
- 1 (10 3/4-ounce) can cream of
chicken soup
- 1 (10 3/4-ounce) can cream of
mushroom soup
- 1 (4 1/2-ounce) can chopped green
chilies
- 1 cup chicken broth
- 6 to 8 flour tortillas, torn into
bite-size pieces and divided
- 4 pounds boneless, skinless chicken
breasts, cubed
- 1/2 pound Cheddar cheese, sliced
This recipe makes 6 servings.
Sauté onion in margarine in a heavy
skillet until tender; add soups, green
chilies and broth, mixing well.
Layer half the tortilla pieces in a 13" x 9"
baking pan that has been sprayed with
non-stick vegetable spray. Layer chicken,
cheese slices and remaining tortilla pieces
on top; pour on soup mixture.
Bake at 350 degrees for 30 minutes or until
juices run clear when chicken is pierced
with a fork.
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