Green chilies, corn tortillas, and a creamy sauce make for a great casserole that can be made the night ahead and simple plopped in the oven the next day.
1 can cream of mushroom soup salt and pepper to taste 1 can cream of chicken soup 1 can green chilies; chopped 1 small carton sour cream 1 small onion; chopped 12 corn tortillas; cut into 1/2" strips 4 whole chicken breasts; cut into small pieces 1 lb. cheddar cheese; grated
Mix first 6 ingredients for sauce. Grease 3 qt. casserole dish. Layer tortillas, chicken and sauce. Put cheese on top. Refrigerate over night. Bake at 350 for 45 minutes covered and 15 minutes uncovered.Serves 5