Green Chili Chicken Enchilada Casserole

About 10 green Chilies Roasted and Peeled and chopped (Canned or Frozen Chile can be substituted) Use Mild Medium or Hot. (My Preference Hot)!

4 Skinless Boneless Chicken Breast Pre Boiled and shredded (Cooked Canned Chicken Can Be substituted about 8 oz.)

1 Can Cream Of Mushroom Soup

2 Cans Campbell's Cream Of Chicken Soup (98% Fat Free)10 oz cans

1 1/3 cans water (Use soup can)

1 Dozen Corn Tortillas

Garlic Powder 1/2 tsp or less

Cheddar Cheese Shredded 2 Cups

*Optional 1/2 Cup Chopped onion*

8 x 11 baking pan

1 Medium sauce pan

1.In a Medium sauce pan combine Cream Of Chicken and Cream of mushroom only adding 1 1/3 can of water to the soups.
Add in roasted and chopped green Chili and heat to a boil.

2. In Baking pad place one layer of 6 corn tortillas then layer 1/2 of your soup Chile mix over corn tortillas.

3. Layer half of your shredded chicken over soup.

4. repeat steps one more time and finish off your layer with cheddar Cheese spreading evenly across the pan.

*** if adding onion layer before adding cheese.***

5. Cover with foil and bake at 325 for 45 minutes.

Remove Foil and let cool 5 minutes before serving.

serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user SALAZARENL.