2 lbs. Shredded Chicken
4 cans Cream of Chicken Soup
18 White Corn Tortillas (6 tortillas per layer)
Grated Cheddar Cheese
Chicken Broth
Hatches Roasted Green Chiles (chopped)
1 1/3 cup milk
Cook chicken in chicken broth for extra flavor. Cool chicken and shred. Lightly fry corn tortillas in oil. (Make sure you don't fry too hard of crisp). Dry on papertowel. Mix milk with soup. Dip fried tortillas in soup mixture. Line bottom of 9 x 12 pan with dipped tortillas. Mix chicken, chiles, and cheese. Spread chicken mixture on top of dipped tortillas. Repeat layers again with tortillas and chicken mixture. On final layer pour the remainder of soup mixture and cover with cheese.
Bake for 1 hour at 350 degrees
1 comment:
looks DELISH kelli. i don't remember having this at girls camp. maybe i'll have to make it to jog my memory. :)
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