Ingredients
The following ingredients have 8 Servings
- 1 (10.5-oz) can cream of chicken soup
- 1 (10.5-oz) can cream of mushroom soup
- ¾ cup chicken broth
- 1 cup chunky salsa
- 1 tsp garlic powder (or garlic salt)
- 1 Tbsp dried minced onion flakes
- 12 (8-inch) corn tortillas, cut into quarters
- 1 (3-pound) rotisserie chicken, boned and shredded ((about 4½ cups cooked chopped chicken))
- 3 cups shredded Mexican-blend cheese
Instruction
- Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
- In a large saucepan on medium-high heat, combine the cream of chicken soup, cream of mushroom soup, chicken broth, salsa, garlic salt and onion flakes. Stir until warm, about 5 minutes. Remove from the heat and set aside.
- Put half of the tortillas in the bottom of the pan, top with half of the chicken, then sprinkle with one cup of cheese. Pour half of the soup mixture over the top, and then repeat the layers. Tortillas, chicken, cheese, and soup mix. Top the casserole with the remaining cup of cheese.
- Bake for 45 minutes or until the cheese has melted and browned slightly.
