Source of Recipe
Jennifer from Flying Casserole Babes
List of Ingredients
2 whole chickens, cooked, deboned, & cut up
1 package corn tortillas
1 onion, diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mild enchilada sauce
1 small can green chili, undrained
1 cup milk
2 cups sharp cheddar cheese, grated
1. Mix diced onions, cream of chicken soup, cream of mushroom soup, enchilada sauce, green chilis & milk together in large bowl.
2. Tear corn tortillas in quarters. In a casserole dish (I generally use a 8X8 corning ware dish) place a layer sauce mixture. Then layer 4 tore tortillas, some sauce, then chicken, repeat until dish is full or ingredients are gone. Bake at 350 degrees F until bubbly. Top with grated cheese and bake until cheese melts and start to brown. Remove from over. Let stand 10 -15 (to firm up) before servings.