Cheesy Chicken Tortilla Casserole

Ingredients

1 1/2 T. butter

1 small onion, chopped

2 cloves garlic, minced

1 tsp. ground cumin

1 tsp. oregano

1/2 tsp. chili powder

1/2 tsp. pepper

1, 4 oz. can diced green chilies

10.5 oz. can cream of chicken soup

3/4 soup can chicken broth (use the empty soup can to measure)

3 C. cooked and shredded chicken

3 (soft shell taco size) tortillas cut into 1/2" strips

2 C. shredded colby jack cheese

Instructions

Heat the butter in a skillet over med. high heat. Add the onion and cook for about 5 minutes, stir in the garlic and seasonings and cook for 1 minute more. Stir in the green chilies, soup and broth. Stir to combine well. Stir in the chicken and cook for 5 minutes. Remove from the heat. Grease an 8x8 baking dish and put half of the chicken mixture in the bottom. Top with half of the tortilla strips (just spread them around to cover well) then half of the cheese. Repeat once more. Cover with tinfoil and bake in a 350 degree oven for 25 minutes. Uncover and bake and additional 10 minutes. 

Enjoy!!!

Recipe From Janet's Appalachian Kitchen