8 chicken breasts
8 oz. sour cream
1 (10 ½ oz.) cream of chicken soup
1 (10 ½ oz. cream of mushroom soup
1 lg. onion
1 pg. flour tortillas
1 can whole green chilies
1 lb. shredded cheddar cheese
Directions
Bake chicken for 1 hour at 350 degrees. Reserve drippings, skin and bone but leave chicken in large pieces. Combine sour cream, soups, chopped onions and drippings. Seed chilies. Cut tortillas in 1-inch strips. Put ½ of the soup mixture in the bottom of a 9x13 inch pan. Layer ½ the tortilla strips, ½ the cheese and ½ the chilies. Repeat layers, ending with soup on top. Bake at 300 degrees for 1 ½ hours.
8 oz. sour cream
1 (10 ½ oz.) cream of chicken soup
1 (10 ½ oz. cream of mushroom soup
1 lg. onion
1 pg. flour tortillas
1 can whole green chilies
1 lb. shredded cheddar cheese
Directions
Bake chicken for 1 hour at 350 degrees. Reserve drippings, skin and bone but leave chicken in large pieces. Combine sour cream, soups, chopped onions and drippings. Seed chilies. Cut tortillas in 1-inch strips. Put ½ of the soup mixture in the bottom of a 9x13 inch pan. Layer ½ the tortilla strips, ½ the cheese and ½ the chilies. Repeat layers, ending with soup on top. Bake at 300 degrees for 1 ½ hours.
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