|4||ounces||green chili peppers, canned||or use 1/2 can for less spicyness|
|8||each||flour tortillas (8 inch)||one package*|
|1 1/2||cups||chicken broth|
|2||cups||monterey jack cheese||shredded|
|10||ounces||soup, cream of celery|
|10||ounces||soup, cream of chicken||one can|
|3||cups||chicken meat, cooked||chopped or shredded|
Preheat oven to 350 degrees F.
Spray baking dish with non-stick cooking spray.
Mix soups, chiles, sour cream, and chicken in a bowl.
Tear tortillas in fourths and soak in small bowl of chicken broth.
Layer in baking dish starting with tortillas first, then soup mix then cheese.
Repeat layers until dish is full, finishing with cheese on top.
Bake for 30 minutes.
Let stand for 5 minutes or so before serving.
First published: 2010-01-27 last updated: 2013-04-21
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