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Categories:Viewed: 8 - Published at: 6 years ago
Ingredients
- 3 c. cooked chicken, cut into bite size pieces
- 1 onion, chopped
- 1 (4 oz.) can green chilies, drained and chopped
- 1 c. milk
- 1 can each cream of mushroom and cream of chicken soup
- 2 Tbsp. margarine, melted
- 12 small flour tortillas, quartered
- 1 lb. American cheese, grated
Method
- Combine chicken, onion, green chilies, milk and soups.
- Set aside.
- Pour margarine in a 9 x 13-inch pan and coat bottom. Layer bottom of pan with flour tortilla quarters, chicken mixture and cheese. Repeat, ending with cheese on top. Refrigerate overnight.
- Bake in a preheated 350° oven for 1 hour or until hot and bubbly.
- Makes 8 servings.
