Chicken Sopa

• 4 - 6 cooked boneless, skinless chicken breasts, cubed (Do not overcook the chicken. It will be dry and chewey)
• 2 cans cream of chicken soup
• 3/4 cup chicken stock
• 1 can evaporated milk
• 1 4oz can chopped green chili - or sliced Jalapeno pepper in the jar
• 1/2 tsp crushed red pepper
• salt & pepper
• 12 flour tortillas
• 1 onion, chopped
• 1 pound shredded cheddar cheese

1. Combine liquids and stir in chicken, chopped chili, red pepper, salt & pepper.
2. Cut tortillas into quarters. Put a layer of tortillas in bottom of 9x13 casserole dish.
3. Spoon on a layer of half the chicken/soup mixture. Sprinkle with half the cheese and half the onion. Repeat layers of tortillas, chicken/soup, cheese, onion until all ingredients are used.
4. Can be made 1 day ahead and refrigerated overnight. Let stand to bring to room temp. before baking.
5. Bake @ 350 F until bubbling, about 45 mins. - 1 hour.

chicken breasts, cream of chicken soup, chicken stock, milk, green chili, red pepper, salt, flour tortillas, onion, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/chicken-sopa-1251551 (may not work)