Submitted by Lyla Olson
8 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 pint sour cream
1/2 cup milk
1 large onion, chopped
1 package corn tortillas
1 can Ortega chiles
1 pound sharp Cheddar cheese, shredded
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 pint sour cream
1/2 cup milk
1 large onion, chopped
1 package corn tortillas
1 can Ortega chiles
1 pound sharp Cheddar cheese, shredded
Bake chicken breasts covered with foil at 350° for 1 hour. Remove and reserve drippings. Cool chicken. Remove skin and bone. Leave meat in fairly large pieces.
In bowl combine soups, sour cream, milk, chopped onion and drippings. Cut tortillas in one inch strips. Place most of the soup mixture in bottom of 9×13 pan and begin layering other ingredients – tortillas, chicken, chiles and cheese. End with remaining soup mixture topped with cheese. Refrigerate overnight.
Bake at 300° for 1-1/2 to 2 hours.
