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Cheesy Chicken Enchilada Casserole
Ingredients
12 corn tortillas
1 chicken, cooked, boned and meat shredded
1 cup chicken broth
1 onion, chopped
1 can cream of mushroom soup
1 can (4 ounces) chopped green chilies
1 cup sour cream
2 cups grated cheddar cheese
Directions
Lightly grease a 13x9x2-inch baking dish, then line with half of the tortillas and chicken. In a bowl, combine the onions, soup, green chilies, and sour cream. Pour half of this mixture over the tortillas and chicken. Layer the rest of the tortillas on top, then add the remaining soup mixture and chicken. Top with the grated cheese. Bake at 350 degrees F for about 25 minutes, or until heated through.