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4 skinned & boned
chicken breast or 2 c. chicken, coarsely chopped after
cooking
1 onion, chopped
1 (10 oz) can cream of mushroom soup |
1 (10 oz) can Rotel
tomatoes, diced and undrained
1/4 tsp. garlic powder
12 (6-inch) corn tortillas
2 (8 oz) c. shredded cheddar cheese |
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Sauté onion in large
skillet or Dutch oven, using about 2 tablespoons butter
or oil. Remove from heat and stir in chicken,
tomatoes and soups. Place 1/3 of corn tortillas
(torn into quarters) in bottom of lightly greased
9x13-inch baking dish. Top with 1/3 of chicken
mixture and sprinkle with 2/3 cup shredded cheese.
Repeat layers twice, reserving remaining 2/3 cup cheese.
Bake at 325º for 35 minutes. Sprinkle with
reserved cheese and bake 5 additional minutes.
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