Ressipy

by Sheryl Morris

Ingredients

• 6 corn tortillas, torn into small pieces
• 2 cups cooked diced chicken
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 small can chopped green chilis
• 1 small onion, chopped and sauteed
• 1 cup shredded cheddar cheese

Instructions

1. Combine chicken, soup, milk, chilis, and onion. Spread half the tortillas in bottom of greased 9x13” baking pan, spread half soup mixture over top. Repeat layers. Top with grated cheese.
2. Refrigerate overnight. Bake at 350° for 1 hour or until hot and bubbly.