| | Directions | | In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. Layer half of the tortillas on the bottom of a greased 13 X 9 X 2-inch baking pan, cutting to fit the pan if desired. Top with half of the chicken mixture and half the cheese. Repeat layers. Bake uncovered at 350° for 30 minutes. Yield: 6-8 servings. |
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| Ingredients | | - |  | 3 cups cooked chicken, shredded |
| - | | 2 each cans chopped green chilies (4 ounce each) |
| - | | 1 cup chicken broth |
| - | | 1 can cream of mushroom soup |
| - | | 1 can cream of chicken soup |
| - | | 1 onion (small) |
| - | | 12 tortillas, warmed |
| - | | 2 cups shredded cheddar cheese |
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