Chicken Tortilla Casserole
|Cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Chicken breasts||8 , cooked and diced|
|Grated monterey jack cheese||1 Pound|
|Cream of chicken soup||2 Can (20 oz)|
|Chili peppers||1⁄2 Cup (8 tbs), diced (Use Ortega)|
|Flour tortillas||1 Dozen|
Use Pam or grease 3 quart casserole dish.
Combine liquids and onion.
Layer sauce, flour tortillas (cut in strips), chicken, cheese and chilies.
Make at least three layers of each ingredient.
Let casserole set in refrigerator, covered, for 24 hours.
Cook 1 hour in oven preheated to 350Â°.
Can sprinkle with 1 can of diced olives before cooking.
If you like it moist, cook with lid on for first 30 minutes.
Different cheese can be substituted.