Easy Mexican Casserole

• 12 corn tortillas
• 4 cups diced chicken breast
• 1 (4 oz) can of diced green chilies
• 1 large white onion, chopped
• 1 lb. grated sharp cheddar cheese
• 1 can chicken broth
• 1 (10 oz) can cream of chicken soup

1. Combine chicken, chilies, onion and chicken soup in a large bowl
2. Cut tortillas in half and arrange 6 halves in bottom of a 9 x 13” pan sprayed with Pam
3. Spread ½ of the chicken mixture over tortillas, top with 1/3 of cheese
4. Repeat layers (tortillas, chicken mixture, cheese)
5. Just before baking, pour chicken broth over top to add moisture
6. Cover and bake in 400 oven around 45 minutes until hot and bubbly
7. Serve with sour cream, salsa, avocado or guacamole

Enjoy!

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