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Chicken Tortilla Casserole 2


  • 2 or 3 whole chicken breasts
  • About 15 corn tortillas
  • 1 onion, chopped
  • 1 small can green chiles, chopped
  • 2 cups grated Monterey jack cheese
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 soup can water or chicken broth
  • 1 clove garlic


  1. Cook chicken in water until tender; remove skin; cut or shred into bite size pieces.
  2. Mix onion, chiles, soups, water or broth and garlic together with chicken in saucepan. Bring to boil; then remove from heat.
  3. Cut tortillas into 1-inch pie-shape pieces.
  4. Layer tortillas, chicken soup mixture and cheese alternately to make 6 layers in a large casserole.
  5. Bake for 45 minutes, uncovered, at 350 degrees F.

2 tablespoons hot sauce may be added if desired.

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