Chicken Enchilada Casserole - cooking recipe

Ingredients

1 chicken, cooked and diced
1 pkg. corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. milk
1 (4 oz.) can diced green chilies
1 medium onion, diced
grated cheese for topping

Preparation

Cut tortillas in fourths.
Mix soup, milk, chilies and onions. Butter or Pam a casserole pan.
Line bottom of pan with tortillas.
Next, add a layer of chicken, then 1/2 of soup mixture.
Repeat layers, ending with soup mixture.
Top with cheese.
You can make 24 hours ahead of time and refrigerate. This allows flavor to mix through.
Bake at 350\u00b0 until bubbly, about 1 hour.
(You may not need the full package of tortillas.)