Easy Enchilada Casserole

Ingredients

• Servings: 8
• 1 (10.75 ounce) can condensed cream of chicken soup
• 4 cooked skinless, boneless chicken breast halves, chopped
• 8 ounces sour cream
• 1/2 cup chopped green onions
• 3 cups salsa
• 1 (4 ounce) can diced green chiles
• 4 cups shredded monterey jack cheese
• 12 (8 inch) flour tortillas

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine the soup, chicken, sour cream and green onions. mix together. in another small bowl combine the salsa and green chile peppers and mix.
• in a lightly greased 9x13 inch baking dish layer as follows: 4 flour tortillas (cover the bottom of the dish), 1/2 of the chicken mixture, 1/2 of the salsa mixture, 1 1/2 cups of shredded cheese. repeat layers. add another layer of 4 tortillas and top with the remaining 1 cup of cheese. cover and bake in the preheated oven for 55 minutes. uncover and bake for an additional 5 minutes, until the cheese is melted on top. let stand 5 minutes before cutting.