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chicken chicken broth cream of mushroom soup cream of chicken soup corn tortillas shredded Monterey Jack cheese
Viewed: 53 - Published at: 3 years agoIngredients
- 3 pieces Chicken Breast, Cooked And Shredded
- 1 cup Chicken Broth
- 1 can (10 Oz. Can) Cream Of Mushroom Soup
- 1 can (10 Oz. Can) Cream Of Chicken Soup
- 1 can (8 Oz. Can) Herdaz Green Chile Sauce
- 14 pieces Corn Tortillas
- 2 cups Shredded Monterey Jack Cheese
Method
- Take the chicken breasts and shred them.
- I usually BBQ the breasts for 13 minutes on each side and let cool completely before shredding.
- In a large pan, combine chicken broth, cream of mushroom soup, cream of chicken soup, and the green chile sauce.
- Simmer for 15 minutes.
- In a baking dish that is slightly smaller than a 9x13, tear half of the tortillas into pieces and layer the bottom of the pan.
- Layer the shredded chicken on top of the tortillas.
- Once the sauce mixture is done simmering, pour half over the tortilla mixture.
- Add a layer of cheese on top of the sauce.
- Repeat once more.
- Cook at 350F for 40 minutes.
