Mama Hen

Chicken Tortilla Bake

Chicken Tortilla Bake

 3 boneless, skinless chicken breasts

1 (4 oz) can chopped green chilies

1 c broth

1 (10.75 oz) can condensed cream of chicken soup***

1 (10.75 oz) can condensed cream of mushroom soup***

1 small onion, finely chopped

10-12 flour tortillas, cut into 2” strips

2 c grated Colby-Jack or sharp cheddar cheese

(***see note at bottom)

In a saucepan, simmer chicken in just enough water to cover.  Cook until chicken is done and tender.  Remove chicken, and reserve 1 cup of broth. Shred chicken.

In a large bowl, combine soups, chicken, chilies, onion, and broth.

Grease a 9x13” baking pan. Spoon about ¼ - ½ c of mixture into pan and spread out.  Layer ½ of tortilla strips across pan.  Spread ½ of chicken mixture over tortillas.  Top with ½ of grated cheese. Repeat layers.

Bake at 350 degrees for 30 minutes or until bubbly, and beginning to brown.  Allow to cool 5-10 minutes before serving.