Green Chili Chicken Enchilada Casserole - cooking recipe

Ingredients

1 cup green chili pepper, canned
1 cup onion
2 cups Veggie Shreds cheese (Monterey Jack & Cheddar)
2 (16 ounce) cans white chicken meat (98% fat free)
36 low-fat baked corn tortilla chips
2 cups salsa verde
1 (10 1/2 ounce) can condensed 98% fat-free cream of chicken soup
1 (10 1/2 ounce) can condensed 98% fat-free cream of mushroom soup
1 cup fat-free evaporated milk

Preparation

Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.