Preheat oven to 375 F.
Spray a 2-1/2 quart or an 11X7X2 baking dish with Pam cooking spray; set aside.
In a large bowl, combine chicken, 1 cup cheese, soups, rotel, green chilis and 3/4 cup green onions; blend well.
Set aside 12 tortilla wedges.
Mix remaining tortilla wedges into chicken mixture; spoon mixture into baking dish.
Bake, uncovered, 30 minutes or until heated through.
Carefully remove from oven.
Tuck remaining 12 tortilla wedges around the inside edge of the baked dish; top with the remaining 1 cup of cheese.
Bake 5 minutes longer.
Garnish with 1 tbsp green onions.
Ingredients:
Pam cooking spray
2 1/2 cups cooked chicken
2 cups shredded cheddar cheese
1 (10 3/4 ounce) cans cream of mushroom soup
1 (10 3/4 ounce) cans cream of celery soup
1 (10 ounce) cans Rotel tomatoes & chilies
1 (8 ounce) cans diced green chilies
3/4 cup sliced green onions
1 tablespoon sliced green onions
12 8-inch flour tortillas, cut into 6 triangular wedges
Steps/Methods:
Preheat oven to 375 F.
Spray a 2-1/2 quart or an 11X7X2 baking dish with Pam cooking spray; set aside.
In a large bowl, combine chicken, 1 cup cheese, soups, rotel, green chilis and 3/4 cup green onions; blend well.
Set aside 12 tortilla wedges.
Mix remaining tortilla wedges into chicken mixture; spoon mixture into baking dish.
Bake, uncovered, 30 minutes or until heated through.
Carefully remove from oven.
Tuck remaining 12 tortilla wedges around the inside edge of the baked dish; top with the remaining 1 cup of cheese.
Bake 5 minutes longer.
Garnish with 1 tbsp green onions.
