4.5 ounce chiles green drained chopped well canned
1 teaspoon chili powder
10.8 ounce cream of chicken soup fat free canned
6 6-inch flour tortillas ()
2 cups meat from a rotisserie chicken shredded cooked
8 ounce mexican cheese blend shredded divided
Equipment
sauce pan
oven
aluminum foil
Directions
Stir together first 4 ingredients in a small saucepan, and cook over medium heat until thoroughly heated.
Place 1 tortilla in a 9-inch pieplate.
Spread with 1/2 cup chicken mixture, and sprinkle with 3 tablespoons cheese. Repeat layers of tortilla, chicken mixture, and cheese, ending with tortilla. Cover with foil.
Bake at 425 for 15 to 20 minutes or until thoroughly heated. Uncover and sprinkle with remaining shredded cheese; bake 5 more minutes.
