Ingredients
1 medium onion, chopped
1 (10 3/4-oz) can cream of mushroom soup
1 (10 3/4-oz) can cream of chicken soup
1 (14-oz)can chicken broth
2 (4-oz) cans roasted diced green chilies
1/4 tsp. garlic powder
4 cups chopped cooked chicken
12 corn tortillas
1 (8-oz.) block sharp Cheddar cheese, shredded and divided
Preparation
Sauté chopped onion in a lightly greased skillet over medium-high heat to 6 minutes or until tender. Stir in next ingredients. Remove from heat. Tear corn tortillas into bite-size pieces, and stir into soup mixture. Stir in half of shredded Cheddar cheese.
Spread chicken mixture into 6 (2 1/2-cup) buttered oven-safe bowls or ramekins, and top evenly with remaining cheese.
Bake, covered, at 350 degrees for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.
