Chicken Taco Casserole - cooking recipe

Ingredients

4 chicken breasts or 1 whole chicken
1 can cream of chicken soup (undiluted)
1 can cream of mushroom soup (undiluted)
1 c. milk
1 can enchilada sauce
12 corn tortillas, cut into 1-inch pieces
1 1/2 c. shredded Cheddar cheese

Preparation

Cook
chicken
and
cut into bite-size pieces.
Combine soups, milk and enchilada sauce together.
Cover the bottom of a 13
x 9-inch
pan
with
small
amount of the soup mixture. Layer 1/3 of the tortilla pieces over the sauce.
Spread half of the
cooked chicken over the tortilla pieces.
Pour half of the sauce
mixture over
the
chicken.
Layer with 1/3 of the tortilla
pieces
and remaining chicken.
Pour remaining sauce over the chicken and layer
with
remaining
tortilla pieces. Cover and refrigerate overnight.
Bake
at
350\u00b0
for
about 1 hour.
Top with cheese during last 5 minutes of baking.
Serve with sour cream as a condiment.