Melania
-two cans cream of chicken soup
-1/4 cup milk
-one small can diced green chiles (Hatch is the best)
-one- two chicken breasts
-1/2 onion (optional)
-1 tsp. onion salt
-shredded cheese
-two- three white corn tortillas
Mix soup, about 1/2 of the soup can of milk, can of green chiles (undrained), diced or shredded chicken breast, onion salt, and chopped onion in a large mixing bowl and mix well. Spoon a layer of mixture into bottom of pan. Then cover with a layer of cheese. Next tear tortillas into 1-2 inch pieces and layer on top of the cheese filling most cracks like a puzzle. then repeat until soup mixture is gone. Top with another layer of cheese. Bake cover with foil for about 30 minutes then uncover and bake until cheese is all melted and a little browned. Goes great with beans, Spanish rice or both!
