Chicken Tortilla Bake

3 boneless, skinless chicken breasts
1 (4 oz) can chopped green chilies
1 c broth
1 (10.75 oz) can condensed cream of chicken soup***
1 (10.75 oz) can condensed cream of mushroom soup***
1 small onion, finely chopped
10-12 flour tortillas, cut into 2” strips
2 c grated Colby-Jack or sharp cheddar cheese

(***see note at bottom)

In a saucepan, simmer chicken in just enough water to cover. Cook until chicken is done and tender. Remove chicken, and reserve 1 cup of broth. Shred chicken.
In a large bowl, combine soups, chicken, chilies, onion, and broth.
Grease a 9x13” baking pan. Spoon about ¼ - ½ c of mixture into pan and spread out. Layer ½ of tortilla strips across pan. Spread ½ of chicken mixture over tortillas. Top with ½ of grated cheese. Repeat layers.
Bake at 350 degrees for 30 minutes or until bubbly, and beginning to brown. Allow to cool 5-10 minutes before serving.
Boys need to know how to cook too! Expecially in this day and age when mothers seem to have neglected teaching their daughters how to cook. I am continually astounded at the number of women I meet who can't cook....not just can't cook well, but can't cook at all! JR enjoys helping in the kitchen.


JR mixing the meat mixture.





Cutting the tortillas into strips...





Making the first layer of tortillas...









Spreading the first layer of meat mixture over the tortillas...





The second layer of tortillas, over cheese.





Spreading the last layers...





Ready for the oven!





The Finished Product!







***I have since altered this recipe, and no longer use the canned "cream of ___" soups.  Instead, I make a white sauce with 1/3 c flour, 1/3 c butter, 2 1/4 c milk.  Melt butter in a sauce pan, and add flour.  Stir and cook until bubbly, whisk in milk.  Slowly bring to a boil, stirring continually.  Boil 1 minute, and remove from heat.  Use as directed in recipe instead of soups.