CHICKEN ENCHILADA CASSEROLE

4 chicken breasts—cubed
½ c. sautéed onions
2 cans cr. of chicken soup
6 tortillas

1 c. sour cream
¼ c. milk
1 can diced green chilies
grated cheese

Mix onions, soup, sour cream, milk & chilies. Take 1 c. of sauce out and mix it with chicken. Tear 3 tortillas (about 2” x 2”) and lay them in casserole pan. Pour chicken mixture over tortillas and layer with more tortillas. Then pour remaining sauce over the top and add grated cheese. Bake at 350 degrees for 20-25 min.

Teresa Moore Renae Fisher