Categories: Casserole, Chicken, Main Dish, Tex-Mex

Ingredients

• 1 cup chopped fresh mushrooms
• 1 medium onion, chopped
• 2 tablespoons vegetable oil
• 6 cups chopped cooked chicken
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (4 ounce) can chopped green chilies
• 1/4 cup chicken broth
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 1/8 teaspoon garlic powder (or to taste)
• 4 corn tortillas
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese

Directions

1. Saute mushrooms and onions in oil until tender; remove from heat.

2. Stir in the remaining ingredients except for the tortillas and cheese.

3. Tear each tortilla into 4 pieces; layer half the tortillas, chicken mixture, and cheese in a lightly greased 8×12 inch baking dish; repeat layers.

4. Bake in a preheated 350° oven for 30 minutes or until bubbly.

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