Ingredients
- 2 (10 3/4-ounce) cans of cream of chicken
- 1 (10-ounce) can of dice tomatoes and green chilies
- 12 (6-inch) corn tortillas
- 3 cups of cooked chicken
- 1 cup shredded Mexican cheese blend
Details
Servings 8
Prepare Cooking time 60mins
Prepare Cooking time 60mins
Preparation
Step 1
Preheat oven to 350°F.
Combine the 3 cans and mix them up, then set aside.
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan. Place half of the chicken on top of the tortillas, then spoon 1/2 the soup mixture on top of the chicken. Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes.
Top with cheese and bake an additional 5 minutes until the cheese melts.
Combine the 3 cans and mix them up, then set aside.
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan. Place half of the chicken on top of the tortillas, then spoon 1/2 the soup mixture on top of the chicken. Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes.
Top with cheese and bake an additional 5 minutes until the cheese melts.
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