1 lb shredded cheddar cheese
1 dozen corn tortillas
1 can cream of chicken soup
1 medium chopped onion
4oz can green chilies, chopped
1 can cream of mushroom soup
In
skillet, heat 2 inches oil to 350º.
Quickly fry tortillas just until hot. Place on a paper towel to absorb excess oil. Mix chicken, onion, soups, chilies, and ½ the
cheddar cheese in a large
bowl. Layer ⅓ the mixture in a 2 quart
casserole dish. Layer ½ the tortillas on
top of mixture. Alternate layers until all
are used. (Soup mixture should be on
top.) Cover with remaining cheese. Bake at 350º for 35‑40 minutes or until it is
good and bubbly.
