Saucy Mexican Chicken Casserole

• 1 pound skinless, boneless chicken breast halves
• 1 (14.5 ounce) can chicken broth
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup shredded Cheddar cheese
• 1/2 cup chunky salsa
• 1 (4 ounce) can chopped green chiles
• 5 (6 inch) flour tortillas, cut into 1-inch strips
• 2 tablespoons garlic powder
• 2 tablespoons chili powder
• 2 tablespoons onion powder
• 1 tablespoon ground cumin

1. Set slow cooker to High. Add chicken breasts and chicken broth and cook until chicken can be shredded with a fork, 3 to 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Mix cream of chicken soup, Cheddar cheese, salsa, green chiles, tortillas, garlic powder, chili powder, onion powder, and cumin together in a bowl. Shred chicken and add to the bowl. Pour into a casserole dish and cover with aluminum foil.
4. Bake in the preheated oven for 20 minutes; take off aluminum foil and bake until top is crispy, about 10 minutes more.

skinless, chicken broth, condensed cream, cheddar cheese, chunky salsa, green chiles, flour tortillas, garlic, chili powder, onion powder, ground cumin

Taken from www.allrecipes.com/recipe/262257/saucy-mexican-chicken-casserole/ (may not work)