Chicken Enchilada Casserole - cooking recipe

Ingredients

3 cans cream of chicken soup
1/2 c. water
1 can Ortega green chilies, chopped
1/2 c. chopped onion
3 large chicken breasts, poached and cut into pieces
12 tortillas
3/4 lb. each Monterey Jack cheese and Longhorn, shredded
1 c. sour cream

Preparation

Mix first five ingredients in large bowl.
Tear half the tortillas into three pieces. Dip in chicken mixture.
Place in bottom of a 9 x 13-inch casserole.
Layer half the remaining tortillas, half the chicken mixture and half of both cheeses. Repeat layers.
Spread sour cream over top.
Bake at 350\u00b0 for 30 to 45 minutes.