Submitted by James Burrow

Ingredients

• One chicken cooked and deboned
• One can cream of mushroom soup
• One can cream of chicken soup
• 16 ounce sour cream
• 1 tablespoon diced green chili peppers
• One medium onion, diced
• One dozen corn tortillas, soften
• 1 pound braided Monterey Jack cheese (may use cheddar or mozzarella)

Directions

1. Mix chicken soup, mushroom soup, sour cream, green chilies, onions and chicken.
2. Layer tortillas in a large casserole dish, alternating with sauce and tortillas.
3. Top layer needs to be sauce
4. Top with grated cheese
5. Bake for 35 minutes at 350° until cheese is melted

Serves 5 to 8 people

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