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Ingredients

• 4 chicken breasts, thawed
• Enough water to cover the chicken in a large pot
• 2 cans of cream of chicken soup (for a lighter version use the 98% fat-free soup)
• 1 tsp ground oregano
• 1/2 tsp cumin
• 1/2 tsp sage
• 1/2 tsp garlic powder
• vegetable oil
• 1 dozen corn tortillas
• butter
• 2 cups shredded sharp cheddar cheese
• 2 cups shredded Monterrey Jack cheese
• 1 4 ounce can of mild diced green chilies
• 1 large onion, diced fine
• seasoned salt

Description

This Is A Huge Favorite. My Mom Made It All The Time While Growing Up In The Southwest. It's A Little Work, But Worth It.

Group Recipes