• Cooking Time: 35
• Servings: 4 - 6
• Preparation Time: 10
• 1/2 C Chicken Broth Low Sodium
• 1/2 C chopped Onion
• 1/4 C chopped Celery
• 3 C cubed cooked Chicken
• 10 flour Tortillas
• 1 Can (10 1/2 oz) Condensed Cream of Chicken Soup (undiluted)
• 1 Can (4 oz)Chopped Green Chilies
• 3/4 C shredded Cheddar Cheese, divided
• 3/4 C shredded Monterey Jack Cheese, divided
• 1/2 tsp Pepper (white or black)
• 1 C Salsa

1. Spray 11x7inch Baking dish with non stick cooking spray.
2. Bring the broth, Onion & Celery to boil. Reduce heat, cover & simmer about 5 to 7 minutes or until vegetables are tender.
3. Transfer to baking dish.
4. Add Chicken, Tortillas, Soup, Chilies & 1/2 of each of the cheeses. Add broth. . Top with Salsa & remaining cheeses.
5. Bake uncovered @ 350f for 30 to 35 minutes or until heated through.
7. I add My Taco Mix for more flavor.
8. I substitute 1/4 Cup Cream of Anything Soup Mix (posted here earlier) for the condensed soup and my homemade chicken broth to reduce sodium.

This is a wonderful recipe to play with, it is hard to mess up! We add Corn, Olives or what ever looks good. I found this online over a year ago and love it! Not sure where it came from but I appreciate the person that posted it.