4 boneless skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth (reserved from boiling)
2 ounces jalapeno peppers -- diced
1 pound Monterey jack cheese -- shredded
1 dozen corn tortillas
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Boil chicken 45 minutes (save broth). Cut chicken into bite size pieces. Cut tortillas into one inch squares. Mix two soups and broth. Use a 13x9 pan sprayed with Pam. Layer as follows:
tortillas
chicken
soup
peppers
cheese
then repeat layers
Bake 350 degrees until cheese is melted and bubbling. Approximately 45 minutes
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