Ingredients
- 1 can (10 ounce) condensed cream of mushroom soup
- 1 can (10 ounce) condensed cream of chicken soup
- 1 cup chicken broth (or milk)
- 1 can (4 ounce) mushrooms, sliced (drained)
- 1 cup green chilies (chopped, or use chile salsa)
- 250 grams cooked chicken (cubed, 2 cups, or or turkey)
- 612 grams corn tortillas (12tortillas)
- 1 cup yellow onions, chopped
- 1 cup cheese, grated (your favorite or cheddar)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: In a bowl mix together the first 6 ingredients (-chicken, cooked).
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Step 3: Lightly fry the tortillas in oil and drain.
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Step 4: Line a 9 x 13 inch baking dish with half of the tortillas, add half of chicken mixture, half of the onions and half of the cheese.
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Step 5: Repeat layers, ending with cheese.
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Step 6: Bake for 30 minutes.
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Step 7: ***variations: add 1 cup of sour cream to the soup mixture.
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Step 8: ***variation: onion cream of mushroom sop and the cheese and stir in 1 jar (8 oz) processed cheese spread into the soup mixture.
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Step 9: ***variation: omit the corn tortillas and layer the chicken and sauce with 1 package (9 oz) corn chips or tortilla chips
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Step 10: ***variation: omit the chicken from the soup mixture. Omit the onions and cheese from the recipe. Add 1/2 cup sherry to the sauce and pour over the baking chicken pieces, bake, uncovered 20 minutes longer.
We hope you enjoy this recipe!
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