Ingredients
Cooked chicken from 8 thighs or left-over turkey
1 Medium onion – chopped
1 large can Ortega chilis – diced
1 large can mushrooms – sliced
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can of milk or broth
2 pounds longhorn or cheddar cheese – shredded or cubed
10-12 flour tortillas
Method
Saute onions, add chilis and mushrooms, heat through; add cans of soup and milk, heat through. Add chicken and cheese. Stir continuously until heated well and cheese is melted. Layer a 9×13-inch pan with flour tortillas and soup mixture. Finish with tortillas on top. Top with some of the cheese. Cover with foil. Bake at 350-degrees for 15 minutes covered and 15 minutes uncovered. Let stand about 5 minutes before cutting.
Serves 6-8.