Ingredients

The following ingredients have 4 Servings
  • 1 onion (diced)
  • 1 tablespoon butter
  • 4 ounce can green chilies (with the liquid)
  • 21 ounce cream of chicken soup ((2 cans))
  • 10 ounce can tomatoes with green chilies
  • 8 ounce Pepper Jack cheese (shredded)
  • 3 cups shredded chicken
  • 1 ounce taco seasoning mix
  • 1½ cup chicken broth
  • 8 ounce Sharp Cheddar cheese (shredded)
  • 18 small corn tortilla

Instruction

  • In a large skillet, melt 1 tablespoon butter and cook a diced onion until softened.
  • Add 2 cans of cream of chicken soup, 4 ounce green chiles, and 10 ounce tomatoes with green chiles. Cook on medium heat until sauce is warm.
  • Add shredded 8 ounce pepper jack cheese. Cook until cheese is melted and remove from heat.
  • In a mixing bowl, mix 3 cups shredded chicken with1 ounce taco seasoning mix and 1 ½ cup chicken broth.
  • In a greased 9x 13 baking dish, layer six small corn tortillas. Add half of chicken mixture and spread evenly over the tortillas.
  • Add another layer of 6 corn tortillas. Add chicken mixture and spread evenly over the tortillas reserving a small amount of chicken mixture for a final thin layer.
  • Add last layer of 6 corn tortillas. Spread remaining thin layer of chicken mixture evenly over the tortillas. Completely cover with 8 ounce shredded cheddar cheese.
  • Bake covered at 350 degrees for 25 minutes.
  • Spread remaining sauce mixture over the corn tortillas.
  • Remove tin foil and cook an additional 20 minutes.
  • Rest for 10 minutes before serving. Serve with favorite toppings such as salsa, guacamole, olives, onions, and tomatoes.