Ingredients
10 ½ oz cream of mushroom
10 ½ oz cream of chicken soup
10 oz tomatoes and green chilies
4 ½ oz green chilies, drained, chopped
2 cups chicken broth
18 6 inch corn tortillas, cut into quarters
2 cups chicken meat, diced, fresh cooked
4 cups Colby-jack cheese, shredded
Preparation
Preheat oven to 350 degrees F.
In a large bowl soak the tortillas in the broth for 2 minutes.
Remove the tortillas to a plate and set aside.
Add the soups, tomatoes, and green chilies to the broth.
Mix well.
Grease a 13x9x2-inch baking dish.
Layer ⅓ of the tortillas, ⅓ of the sauce, and half of the chicken.
Repeat twice, ending with tortillas, sauce, and cheese.
Cover with foil and bake at 350 degrees F for 45 minutes.
Remove cover and bake an additional 5 to 10 minutes.
Serve with sour cream and chives as garnish.
