Easy Chicken Tortilla Casserole
A quick warm comfort food, can be served with chips. 320
green chili peppers, canned
or use 1/2 can for less spicyness
flour tortillas (8 inch)
monterey jack cheese
soup, cream of celery
soup, cream of chicken
chicken meat, cooked
chopped or shredded
Mix soups, chiles, sour cream, and chicken in a bowl.
Tear tortillas in fourths and soak in small bowl of chicken broth.
Layer in baking dish starting with tortillas first, then soup mix then cheese.
Repeat layers until dish is full, finishing with cheese on top. Bake for 30 minutes.
Let stand for 5 minutes or so before serving.