Ingredients
1
teaspoon vegetable oil
1
medium onion, chopped (1/2 cup)
1
can (10 3/4 oz) condensed cream of mushroom soup
1
can (10 3/4 oz) condensed cream of chicken soup
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
1/4
teaspoon garlic powder
4
cups chopped cooked chicken
12
soft corn tortillas (6 inch), torn into bite-size pieces
2
cups shredded sharp Cheddar cheese (8 oz)
Preparation
Heat oven to 325°F. Grease 6 (2 1/2-cup) individual baking dishes (ramekins) or oven-proof bowls with shortening or cooking spray.
In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until tender. Stir in soups, broth, chiles, garlic powder and chicken. Remove from heat. Stir in tortilla pieces and 1 cup of the cheese.
Spoon mixture evenly into baking dishes. Sprinkle evenly with remaining 1 cup cheese.
Cover; bake 45 minutes or until bubbly. Uncover; bake 15 minutes longer or until golden brown.
