Seven-Can King Ranch Casserole

• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (10 1/2 oz.) can cream of chicken soup
• 1 (10 oz.) can tomatoes and green chilies, diced
• 1 (4.5 oz.) can green chilies, chopped and drained
• 2 c. chicken broth
• 18 corn tortillas (6-inch), cut into quarters
• 2 (10 oz.) cans chunk white chicken or 2 c. fresh chicken meat
• 4 c. (8 oz.) shredded Colby Jack cheese (1 to 2 pkg.)

1. Preheat oven at 350u0b0.
2. In a large bowl, soak the tortillas in the broth for 2 minutes.
3. Remove tortillas to a plate and set aside. Add the two soups, tomatoes and green chilies to the broth. Mix well.
4. Grease a 13 x 9 x 2-inch baking dish.
5. Layer 1/3 of the tortillas, 1/3 of the sauce, 1/3 of the cheese and 1/2 of the chicken.
6. Repeat twice, ending with tortillas, sauce and cheese. Cover with foil and bake at 350u0b0 for 45 minutes.

cream of mushroom soup, cream of chicken soup, tomatoes, green chilies, chicken broth, corn tortillas, chunk white chicken, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52364 (may not work)