Here is a recipe from Personal Chef Tony Lison in Green Bay. It’s a great way to use a number of the items in this month’s Traditional Package. Enjoy!

Ingredients
12 6-inch corn tortillas
1 lb. chicken breast fillets, cubed to bite-size pieces
1 medium bunch of fresh broccoli
2 cans cheddar or nacho cheese soup
2 tablespoons chili powder (or to taste)
1 4-ounce can of green chilies, drained (or to taste)

Directions
Preheat oven to 350 degrees. Spray an ovenproof casserole dish lightly with cooking spray. Steam or blanch the broccoli until just crisp tender, then chop coarsely. Place 6 corn tortillas in bottom of casserole, overlapping them. Mix the undiluted soups, chicken, chili powder, green chilies and broccoli in a large bowl. Spoon half of the mixture over the tortillas, then repeat with another layer of tortillas and the rest of the mixture. Bake uncovered in preheated oven for 35-40 minutes until hot and bubbly. Remove from oven and let stand for 5 minutes before serving.