Friday, March 14, 2008



4 Chicken Breast Cooked Cubed and Cooled

1 Package Flour Tortillas (8-12 count)

2 Cups Grated Cheese (Pepper Jack if you like Spicy or Monteray Jack for Normal)

1/2 small onion chopped

1 can Rotel Tomatoes

1 can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

Chicken Broth

1 small Can Green Chilies

Chili Powder and Salt and Pepper to Taste

Preheat oven to 325 degrees. Tear 1/2 Tortillas into Strips, dip into Chicken Broth and Line Bottom of Casserole Dish. Layer chicken, Rotel, Onions, Chilies and 1/2 the cheese and seasonings. Top with remaining tortillas that have been dipped into the chicken broth. In Small Bowl, mix soups and 1 cup chicken broth. Pour on top of tortillas. Top with remaining cheese. Back for 1 hour.

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