Chicken Chiliquillas

• 6 corn tortillas
• 1 can cream of chicken soup
• 1 (4 oz.) can chopped green chilies
• 1/2 c. chicken broth
• 1 medium onion, chopped
• 2 c. chopped cooked chicken
• 1 c. shredded Cheddar cheese
• 1 tomato, chopped
• shredded lettuce
• salsa

1. Place tortillas on a baking sheet and bake at 300u0b0, turning once, until crisp.
2. Set aside. Preheat oven to 350u0b0.
3. In a small bowl, combine soup, chilies and broth.
4. Put some soup mixture in the bottom of a 2-quart casserole.
5. Break up 2 tortillas over the soup.
6. Sprinkle with onion and top with 1/3 of the chicken.
7. Top with 1/3 cup cheese.
8. Repeat layers, ending with cheese. Cover and bake until bubbly, about 30 minutes.
9. Serve and top with chopped tomato, shredded lettuce and pass salsa.
10. Serves 4.

corn tortillas, cream of chicken soup, green chilies, chicken broth, onion, chicken, cheddar cheese, tomato, shredded lettuce, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857652 (may not work)