Ingredients:
3 -4 chicken breasts (or 6 Halves)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
oregano
1 tablespoon garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
oregano
1 tablespoon garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream
Directions:
1 Place Chicken in large saucepan and cover with water.
2 Sprinkle in a handful of oregano,add garlic powder and salt.
3 Boil about 20 minutes and shred from bones.
4 Save broth.
5 Mix soups, sour cream & chiles in large pan.
6 Add only enough broth to slightly thin.
7 Re-season as needed.
8 Simmer on low 15 minutes.
9 Add chicken and diced onion.
10 In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
11 Repeat- Tortillas, sauce and cheese.
12 Bake in 350 degree oven for 20 minutes.
2 Sprinkle in a handful of oregano,add garlic powder and salt.
3 Boil about 20 minutes and shred from bones.
4 Save broth.
5 Mix soups, sour cream & chiles in large pan.
6 Add only enough broth to slightly thin.
7 Re-season as needed.
8 Simmer on low 15 minutes.
9 Add chicken and diced onion.
10 In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
11 Repeat- Tortillas, sauce and cheese.
12 Bake in 350 degree oven for 20 minutes.
