Creamy Chicken Casserole
3 large cooked chicken breasts
1 dozen corn tortillas-quartered
1 1/2 lbs. Monterey jack cheese shredded
2 cans cream of chicken soup
3 small cans diced green chilis
milk (one soup can full)
3 large tomatoes-diced
1 large brown onion-diced
1-2 tsps. Tabasco sauce (depends on how spicy you want it)
Heat oven to 375 degrees - Use a non-stick 13x9 pan (ungreased)
Combine chicken soup, 1 can milk, chilis and Tabasco. Stir until well blended.
Layer the following....
Line bottom of pan with tortillas. Top with 1/2 of the chicken meat, 1/2 of the tomatoes, and 1/2 of the onions.
Cover with a layer of cheese (1/2 of cheese)
Pour 1/2 of soup mixture over and spread with a spoon.
Repeat for the second layer.
Bake for about 30-35 minutes or until bubbling and a little gold on top. Let stand about
10-15 minutes before cutting.