Chicken Enchilada Casserole

Ingredients

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (4 ounce) can chopped green chile peppers, drained
• 1/4 cup milk
• 2/3 cup sour cream
• 8 (6 inch) flour tortillas
• 6 boneless chicken breast halves, cooked and cubed
• 2 cups shredded Cheddar cheese

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
3. Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
4. Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Recipe From Stacey Jones