2 can (10 3/4 oz) condensed cream of chicken soup,
undiluted
1 small onion, finely chopped
12 cor tortillas
2 cups (8 oz) shredded cheddar cheese, divided
Instructions
In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas according to package directions.
Layer half the tortillas on the bottom of a greased 13x9x2-inch baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat Layers.
Bake, uncovered, at 350 for 30 minutes.
Yield- 6-8 servings.
Originally Submitted
8/23/2010
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