1 large Chicken fried 1 doz. Mission Corn Tortilla 1/4 cup Margarine 1 (4-oz.) can Green Chiles chopped 1 can Cream of Chicken Soup 1 can Cream of Mushroom Soup 1 small can Sliced Water Chestnuts 3/4 lb. Monterey Jack Cheese grated 1 medium Onion chopped
1. Boil chicken until tender and remove from bones. Reserve broth. Melt margarine; add chiles and onion; cook until tender. 2. Add chicken, soups, chestnuts and 1 can chicken broth. Tear tortillas into eighths. Arrange in greased casserole dish a layer of tortillas, chicken mixture and cheese. Repeat, at least three layers. Bake 1 hour at 350 degrees.
Enjoy this delicious chicken sopa de pollo Mexican recipe!