Chicken Sopa

Name: Chicken Sopa
Ingredients: 3 to 4 c. cooked, chopped chicken (1 fryer); 1 (10 3/4 oz.) can cream of mushroom soup (undiluted); 1 (10 3/4 oz.) can cream of chicken soup (undiluted); 1 c. (5 oz.) evaporated milk; 1 c. (4 oz.) chopped green chilies; 1 c. chopped onions; 12 corn tortillas, cut into 8 wedges; 2 to 3 c. grated Cheddar cheese

8 ingredients

5 steps

Ingredients

3 to 4 c. cooked, chopped chicken (1 fryer)
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1 (10 3/4 oz.) can cream of chicken soup (undiluted)
1 c. (5 oz.) evaporated milk
1 c. (4 oz.) chopped green chilies
1 c. chopped onions
12 corn tortillas, cut into 8 wedges
2 to 3 c. grated Cheddar cheese

Directions

1

Preheat oven to 350°.
2

Mix soups and milk; stir until blended. Combine all ingredients except cheese.
3

Pour into greased 13 x 9 x 2-inch pan.
4

Top with grated cheese.
5

Cover with foil and bake 30 to 40 minutes or until hot and bubbly.