6chicken breasts(cooked and deboned, reserving broth)
1large onion(chopped)
10flour tortillas
1cancream of mushroom soup
1canRotel
1large green onion(chopped)
½lbcheddar chesse(grated)
1tbspchili powder
1cancream of chicken soup
1tbspbutter
Instructions
Cook 6 chicken breasts, reserving broth.
Preheat oven to 375 °F and melt 1 tbsp butter in a 9x13 casserole dish.
Soften 10 flour tortillas in reserved chicken broth and line the bottom of the casserole dish with a layer of tortillas.
Combine 1 large onion, 1 can cream of mushroom soup,1 large green onion, 1 tbsp chili powder, and 1 can cream of chicken soup. Place mixture over tortillas, then cheese. Layer with tortillas and repeat, ending with tortillas on top.
Pour 1 can Rotel over top layer of tortillas, prick with fork to let juices seep in. Cover with more cheese.
Bake for 30-45 minutes.
Notes
Optionally may make ahead to freeze, but do not soften bottom layer of tortillas.