Chicken Chiliquillas - cooking recipe

Ingredients

6 corn tortillas
1 can cream of chicken soup
1 (4 oz.) can chopped green chilies
1/2 c. chicken broth
1 medium onion, chopped
2 c. chopped cooked chicken
1 c. shredded Cheddar cheese
1 tomato, chopped
shredded lettuce
salsa

Preparation

Place tortillas on a baking sheet and bake at 300\u00b0, turning once, until crisp.
Set aside. Preheat oven to 350\u00b0.
In a small bowl, combine soup, chilies and broth.
Put some soup mixture in the bottom of a 2-quart casserole.
Break up 2 tortillas over the soup.
Sprinkle with onion and top with 1/3 of the chicken.
Top with 1/3 cup cheese.
Repeat layers, ending with cheese. Cover and bake until bubbly, about 30 minutes.
Serve and top with chopped tomato, shredded lettuce and pass salsa.
Serves 4.