½ medium onion, diced
1 small can diced green chilies
1 can cream of chicken soup
2 cups chicken broth
2 tsp oregano
10 corn tortillas
2-3 chicken breasts, shredded
In a
saucepan mix together the cream of chicken soup, chicken broth and oregano. Over low to medium heat, bring mixture to a
slow boil then turn the heat to very low.
Cut the tortillas in half.
Four or five at a time, let the tortillas soak in the soup for 45
seconds or so. Then layer them in a
casserole dish. On top of the first
layer of tortillas spread a layer of chicken, then onions, then chilies, then cheese
and then start over with more tortillas.
Repeat for three layers. Then
pour the remaining soup over the top and more cheese. Bake at 350º for 30 minutes.
