- Servings: Serves 8
Ingredients:
| 12 | Corn Tortillas |
| 8 | Chicken Thighs |
| 1 can | Cream of Chicken Soup |
| 1 lb | Shredded Cheddar Cheese |
| One 7 Oz. Can Sliced Green Chilies |
Directions:
Boil the chicken in water to cover, and let cool. Save 1 cup of the broth. Lightly fry the tortillas in a little oil, and line a 13x9 baking dish with them, over the bottom and up the sides. Chop or shred the chicken and place it in the bottom of the dish. Pour the soup over the chicken. Lay the chilies on top. Sprinkle with cheese. Pour the saved broth over all. Bake in a 350 degree oven for 45 minutes.
Helpful Tips:
This is my mom's recipe; she made it up, and it has always been a family favorite!
