Cover 2 chicken breasts w/ water; add celery or celery salt and regular salt. Boil until chicken is done. Take chicken out of broth and shred or dice. Reserve Broth.
Spray a 9x13 pan w/ pam. Mix 2 cans cream of chicken soup w/ one small can of diced green chiles, and about 1 ½ soup cans full of chicken broth, add chicken. You may add chopped onion. Put a couple of large spoonfuls of soup mixture in pan and spread around pan. Tear corn tortillas in half and make a single layer of them in pan. Spoon some mixture over that, sprinkle w/ grated cheese. Continue layering until there are about 3 or 4 layers ending w/ soup and cheese on top. Bake at 350 for 20-30 minutes.
Monday, December 15, 2008
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