Recipe(tried): Chicken Tortilla Bake (using cooked chicken)

CHICKEN TORTILLA BAKE

3 cups shredded cooked chicken*
2 cans (4 oz each) chopped green chiles
1 cup chicken broth*
1 (10 3/4 oz) can condensed cream of mushroom soup**
1 (10 3/4 oz) can condensed cream of chicken soup
1 small onion, finely chopped (I also added a large clove of garlic, minced)
12 corn tortillas
2 cups (8oz) shredded cheddar cheese (I used reduced fat Mexican blend)

In a bowl, combine the chicken, chilies, broth, (undiluted) soups and onion; set aside.

Warm tortillas in the microwave according to package directions.

Layer half the tortillas on the bottom of a greased 13x9x2-inch baking pan, cutting to fit if desired. Top with half of the chicken mixture and half the cheese. Repeat.

Bake, uncovered, at 350 degrees for 30 minutes.

* I used three skinless, boneless chicken breast halves. I cooked the chicken breast in a can of chicken broth and a little water, then reserved 1 cup of the liquid.

**I used 2 cans of 98% fat-free cream of chicken soup and no mushroom soup.

NOTES:
I added a little Taco Bell taco sauce also.

Makes 8 servings
Source: Taste of Home magazine