Chicken Ortega
(Ruth Anne)
 
 

            8 flour tortillas cut in quarters
            4-oz. can chopped green chilies
            2 C. cut up chicken (cooked)

            1 can cream of chicken soup
            2 C. chicken broth
            2 C. shredded cheddar cheese

 
       
 

Mix soups, chilies, and broth.  Layer tortillas on bottom of 13 x 9 pan.  Then layer of chicken, of soup mix, and of cheese.  Repeat.  Bake at 350 for 1 hour.  Let stand a short while before serving.

 
       

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