Saucy Mexican Chicken Casserole - cooking recipe

Ingredients

1 pound skinless, boneless chicken breast halves
1 (14.5 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1/2 cup chunky salsa
1 (4 ounce) can chopped green chiles
5 (6 inch) flour tortillas, cut into 1-inch strips
2 tablespoons garlic powder
2 tablespoons chili powder
2 tablespoons onion powder
1 tablespoon ground cumin

Preparation

Set slow cooker to High. Add chicken breasts and chicken broth and cook until chicken can be shredded with a fork, 3 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream of chicken soup, Cheddar cheese, salsa, green chiles, tortillas, garlic powder, chili powder, onion powder, and cumin together in a bowl. Shred chicken and add to the bowl. Pour into a casserole dish and cover with aluminum foil.
Bake in the preheated oven for 20 minutes; take off aluminum foil and bake until top is crispy, about 10 minutes more.