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Chicken Tortilla Bake

Description Recipe

Yield: 6-8 servings

3
cups shredded cooked chicken
2
cans (4 ounces each) chopped green chilies
1
cup chicken broth
1
can (10-¾ ounces) condensed cream of mushroom soup, undiluted
1
can (10-¾ ounces) condensed cream of chicken soup, undiluted
1
small onion, finely chopped
12
corn tortillas, warmed
2
cups (8 ounces) shredded cheddar cheese, divided

1. In a large bowl, combine the chicken, chilies, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13-in. x 9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers.

2. Bake, uncovered, at 350° for 30 minutes.

*Nutrition Facts: 1 serving (1 piece) equals 359 calories, 17 g fat (8 g saturated fat), 81 mg cholesterol, 1,007 mg sodium, 26 g carbohydrate, 3 g fiber, 25 g protein.