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- two 10-oz. cans Tomatoes & Green Chilis (Rotel-type)
- 6 green onions or 1 med. onion
- 10-¾ oz. can cream of chicken soup
- 1 tsp. chili powder
- 1 pkg. onion soup mix
- 8 corn/flour tortillas, or 1 box lasagna noodles
- 2 cups chopped cooked chicken
- noodles, cooked
- 1 small can green chilis
- ½ cup fresh cilantro, chopped
- 8 oz. shredded cheese
Heat oven to 350 degrees. In a medium saucepan, warm tomatoes & green chilis, cream of chicken soup, onion soup mix, chopped chicken, chili powder, chopped onions, cilantro, and chilis. Stir occasionally. Meanwhile, cook lasagna noodles according to package directions, or cut tortillas into ¼. Grease a 9x13” pan. Spread one large spoonful of sauce onto bottom of baking pan. Layer 1/3 of tortillas or lasagna noodles, 1/3 sauce, and 1/3 cheese, and repeat, ending with cheese. Bake for 35 minutes. Let stand for 10 minutes before serving.
Variations: use pork, beef, or even beans instead of chicken. Use a layer of spaghetti noodles instead of lasagne noodles or tortillas. Use homemade cream soup or white sauce. Use dried cilantro instead of fresh.
Photo from shivery
