Chicken Tortilla Casserole

This Tex-Mex chicken casserole is quick and easy — a real family-pleaser.

Recipe Ingredients:

1 (10.75-ounce) can condensed cream of chicken soup
1 (10.75-ounce) can condensed cream of mushroom soup
2 cups cooked shredded chicken
1 (4-ounce can) diced mild green chiles
1 small onion, diced
1 cup sour cream
2 cups shredded cheddar cheese
12 (10-inch) flour tortillas

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Combine the soups, chicken, green chiles, onion and sour cream in a medium size bowl. Set aside.
3. Stack and cut tortillas into bite size pieces and layer 1/3 onto the bottom of a greased 13x9x2-inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, ending with cheese on the top layer.
4. Bake for 45 minutes or until hot and bubbly.
5. Allow to set for 5 minutes before serving.

Makes 6 servings.