Ingredients

1 10 1/2 oz. can each of cream of mushroom and cream of chicken soup
1 10 oz. can tomatoes and green chilies
1 4 1/2 oz. can chopped green chilies, drained
2 C. chicken broth
18 6-inch corn tortillas, cut into quarters
2 C. fresh cooked chicken meat, diced
4 C. shredded Colby-jack cheese

Directions

Preheat oven to 350 degrees. In a large bowl soak the tortillas in the broth for 2 minutes. Remove the tortillas to a plate and set aside. Add the 2 soups, tomatoes and green chilies to the broth. Mix well. Grease a 13x9x2-inch baking dish. Layer 1/3 of the tortillas, 1/3 of the sauce, and half of the chicken. Repeat twice, ending with tortillas, sauce, and cheese. Cover with foil and bake at 350 degrees for 45 minutes. Remove cover and bake an additional 5-10 minutes. Serve with sour cream and chives as garnish.

Yield: 12 servings.