Author
Glenda Jones
Recipe
| Measurements | Ingredients |
|---|---|
| 1 whole | Chicken, cooked and diced |
| 1 large | Onion, chopped and fried |
| 1/2 pound | Longhorn Cheese, grated |
| 1 can | Cream of Mushroom Soup |
| 1 can | Cream of Chicken Soup |
| 1 soup can | Chicken Broth |
| 1 small can | Diced Green Chiles |
| 1 package | Corn Tortillas |
Instructions
- Preheat oven to 350°F. Grease a casserole dish.
- In a medium bowl, combine the fried onions, cream of mushroom soup, cream of chicken soup, and green chiles to create the sauce.
- To assemble the pie:
- Place half of the tortillas in the bottom of the casserole dish.
- Add a layer of the diced chicken.
- Pour half of the soup mixture over the chicken.
- Sprinkle with half of the cheese.
- Repeat with a second layer of tortillas, chicken, soup mixture, and cheese.
- Bake for 30 minutes, or until hot and bubbly.
Note
The recipe calls for “1 soup can Chicken broth,” a common shortcut meaning to use the empty soup can to measure an equal amount of broth.
