Baked Chicken Tortilla
- 3 c. cooked chicken
- 1 can cream chicken soup
- 1 can cream mushroom soup
- 1 c milk
- 1 sm. can diced green chilies
- 1 onion chopped
- 1 dz. corn tortilla
- 4 c. cheddar cheese grated
Combine soups, milk and onions.
Grease large shallow baking dish, add 2T water. Layer tortilla, chicken, then soup mix; top with cheese, refrigerate for 24 hours. To Freeze: Cover with foil and seal well. Label and Freeze. To Serve: Thaw overnight in the refrigerator. Bake at 300 for 1 to 1 1/2 hours until hot. Serves: 6
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