Thursday, November 18, 2010
Makes 8-10 Servings
1 medium onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (14oz) chicken broth
2 cans (4oz) diced green chiles
1/4 tsp garlic powder
4 cups cooked chopped chicken
12 corn tortillas
1 (8oz) block sharp cheddar shredded and divided
1. Saute chopped onion in a lightly greased skillet over medium-high heat 5 to 6 minutes or until tender. Stir in next 6 ingredients. Remove from heat. Tear corn tortillas into bite-sized pieces, and stir into soup mixture. Stir in half of shredded cheddar cheese.
2. Pour into buttered 13x9 inch baking dish and top evenly with remaining cheese.
3. Bake, covered, at 325 degrees for 45 min or until bubbly. Uncover and bake 15 more minutes or until golden brown.