Chicken Tortilla Bake

Yield: 6-8 servings

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Ingredients

3 cups shredded cooked chicken

2 cans (4 oz.) chopped green chilies

1 cup chicken broth

1 can (10.75 oz.) cream of mushroom soup, undiluted

1 can (10.75 oz.) cream of chicken soup, undiluted

1 small onion, finely chopped

12 corn tortillas

8 oz. shredded cheese

Directions:

In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas according to package directions. Layer half of the tortillas on the bottom of a greased 13x9 inch pan. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350 degrees for 30 minutes.

Please note that some ingredients and brands may not be available in every store.