Mexi Chicken Casserole Recipe

• 9 jumbo flour tortillas
• 1 onion, diced
• 1 tbsp. crushed garlic
• 1 c. diced green chilies
• 1 c. chicken broth
• 1 teaspoon grnd cumin
• 1 teaspoon chili seasoning
• Pepper to taste
• 2 c. cooked chicken, boned and skinned
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 3/4 c. med. picante sauce
• 6 ounce. shredded Cheddar cheese
• 6 ounce. shredded Mozzarella cheese

1. In large pan combine chicken broth, onions, green chilies, and garlic.
2. Simmer till onions are tender.
3. Stir in the cream soups and cook till warm.
4. Add in remaining seasonings.
5. Complete sauce by adding the cooked chicken.
6. In a 9 x 13 inch pan, layer flour tortillas, sauce, and cheeses.
7. Repeat process a second time.
8. Chill casserole for several hrs to allow flavors to blend before baking.
9. (It also freezes well).
10. Bake at 350 degrees for 35-45 min till cheese melts.
11. Serves 8.

flour tortillas, onion, garlic, green chilies, chicken broth, grnd cumin, chili seasoning, pepper, chicken, cream of mushroom soup, cream of chicken soup, picante sauce, cheddar cheese, mozzarella cheese

Taken from cookeatshare.com/recipes/mexi-chicken-casserole-19811 (may not work)