12 Albuquerque Tortilla Breaded Rellenos
1 lb Shredded Chicken
1 cup Albuquerque Tortilla Chopped Hot Green Chile
4 cups Shredded Monterey Jack Cheese
1 can Cream of Mushroom Soup
1 cup Sour Cream
1 cup Chicken Broth
Thaw Albuquerque Tortilla Breaded Rellenos and cut off stem end. Layer Rellenos in a baking dish and spread shredded chicken across Rellenos. Spread Jack Cheese over Chicken. In a bowl combine soup, Albuquerque Tortilla Chopped Green Chile, sour cream, broth and garlic salt (to taste). Pour mixture evenly over cheese and bake at 350 degrees for 30-35 minutes.