Taos Chicken Enchilada Casserole - cooking recipe

Ingredients

1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1/2 cup water (or as needed)
1 (4 ounce) can mild green chilies
12 blue corn tortillas (or yellow)
2 1/2 cups longhorn cheddar cheese, grated
2 cups cooked chicken, skinned, boned and cubed

Preparation

In a medium saucepan place both soups, water and green chilies. Stir the ingredients together and bring the mixture to a boil. Turn off the heat.
In a large well-greased casserole dish place 3 of the tortillas in a staggered pattern. Sprinkle on 1/4 of the cheese. Add 1/3 of the chicken. Spoon on 1/3 of the soup mixture. Repeat the process two more times. Stagger the tortillas differently for each layer.
Top the casserole with a layer of the cheese. Preheat the oven to 350 degrees. Bake the casserole for 1 hour, or until it is hot and bubbly. Prep time does not include cooking time for chicken.