These are simple, fast and delicious! Perfect for a quick mid-week meal! I like this recipe because I usually have all the ingredients on hand and it's so good, even picky kids like it!
3-4 chicken breast, cooked and shredded
6-8 corn OR flour tortillas (I use flour), cut into quarters
1/2 cup onion, chopped
2-3 TBSP butter
1 small can green chilies
2 cans cream of chicken soup
2-3 cups cheddar or longhorn cheese, shredded
1 can Rotel tomatoes and Chilies, drained (optional)
1 cup chicken broth
Spray a 2-quart pan with non-stick cooking spray.
Brown onion in butter, until tender.
Combine chicken, onion, chilies,Rotel, soup and broth.
Layer tortillas, chicken mixture and cheese until ingredients are gone. Top with final layer of cheese.
Bake in 350 degree oven for 30 minutes, until heated through.
VARIATIONS: Add a cup of your favorite salsa. Pour a can of green or red enchilada sauce over the top. Add sour cream to the chicken mixture. My husband is not a fan of sour cream, so I keep it simple.
You may want to double the recipe for larger groups.
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