• 3-5 chicken breasts, boneless
• 1 medium onion, chopped
• 3 Tbsp. margarine
• 1 10 oz. can cream of chicken soup
• 1 10 oz. can cream of mushroom soup
• 1 ¾ cups frozen BUENO^® Chopped Green Chile, drained
• ½ cup broth saved from chicken
• 1 12 ct. pkg. BUENO^® Corn Tortillas
• 1 lb. cheese, grated (Cheddar, Jack or mixture)

1. Boil chicken, cool and shred (save broth).
2. Preheat oven to 325º F.
3. Saute onion in margarine until slightly soft. Combine onion with soups, chile,
    broth and stir.
4. Tear 6 tortillas into small pieces and cover the bottom of a 9" x 13" pan.
    Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½
    the cheese. Repeat layers.
5. Bake 30-40 minutes, until very hot, bubbly and slightly browned.
     Makes eight to ten 8 oz. servings.