Serves 8 to 10

Ingredients

1 whole chicken (cooked and cleaned off the bones) – reserve broth
6-8 green chilies – roasted and peeled – or use frozen roasted green chilies – about ½ container – about 8 oz.
1 large tomato diced – or one can diced tomatoes (drain off some of the liquid from the tomatoes if using canned)
1 large onion diced
½ clove garlic minced
1 can cream of mushroom soup
1 can cream of chicken soup
2 doz corn tortillas or 1 doz flour tortillas
1 lb. Jack Cheese – grated
Vegetable oil

Directions

Fry chiles, tomato, onion and garlic in large fry pan. Add soups. Add chicken stock. (Note – this recipe did not specify how much chicken stock to add to the recipe. I tried 2 cups and this worked well.) Allow sauce to thicken. Add salt to taste. Bring sauce to a boil and add shredded chicken and simmer a little longer.

Fry tortillas in and out of hot oil quickly. Drain on paper towels.

Spray casserole dish with Pam. Place layer of tortillas in casserole dish. Cover with cheese. Add layer of chicken sauce mixture. Continue layering until all ingredients are used.

Bake at 350 degrees for 30 minutes. Serves 8 to 10.