
Add the chicken to a small pot and cover it with chicken bouillon. Bring the chicken to a boil, reduce heat and simmer until the chicken is fully cooked. You'll know it is when the chicken is no longer pink inside. Let it cool, then shred the chicken with forks (save the broth, you'll need it in a later step!).
Preheat oven to 350º F.
Saute the onion in butter or margarine until it's a little soft. Add the soups, chile, broth and cumin, mix well.
Tear 6 tortillas in half or even into small pieces and cover the bottom of a 9" x 13" pan. Spread 1/2 the shredded chicken over the tortilla pieces, then 1/2 the sauce, and 1/2 the cheese, then repeat in layers. Be sure to cover the top with sauce and cheese before baking.
Bake 30-40 minutes, until very hot, bubbly and slightly browned.
Ingredients
Directions
Add the chicken to a small pot and cover it with chicken bouillon. Bring the chicken to a boil, reduce heat and simmer until the chicken is fully cooked. You'll know it is when the chicken is no longer pink inside. Let it cool, then shred the chicken with forks (save the broth, you'll need it in a later step!).
Preheat oven to 350º F.
Saute the onion in butter or margarine until it's a little soft. Add the soups, chile, broth and cumin, mix well.
Tear 6 tortillas in half or even into small pieces and cover the bottom of a 9" x 13" pan. Spread 1/2 the shredded chicken over the tortilla pieces, then 1/2 the sauce, and 1/2 the cheese, then repeat in layers. Be sure to cover the top with sauce and cheese before baking.
Bake 30-40 minutes, until very hot, bubbly and slightly browned.