Seven-Can King Ranch Casserole - cooking recipe

Ingredients

1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can cream of chicken soup
1 (10 oz.) can tomatoes and green chilies, diced
1 (4.5 oz.) can green chilies, chopped and drained
2 c. chicken broth
18 corn tortillas (6-inch), cut into quarters
2 (10 oz.) cans chunk white chicken or 2 c. fresh chicken meat
4 c. (8 oz.) shredded Colby Jack cheese (1 to 2 pkg.)

Preparation

Preheat oven at 350\u00b0.
In a large bowl, soak the tortillas in the broth for 2 minutes.
Remove tortillas to a plate and set aside. Add the two soups, tomatoes and green chilies to the broth. Mix well.
Grease a 13 x 9 x 2-inch baking dish.
Layer 1/3 of the tortillas, 1/3 of the sauce, 1/3 of the cheese and 1/2 of the chicken.
Repeat twice, ending with tortillas, sauce and cheese. Cover with foil and bake at 350\u00b0 for 45 minutes.