2 c Chicken; cooked & chopped
1 Corn tortillas
2 Longhorn cheese; grated
1 cn Cream of mushroom soup
1/2 Milk
8 oz Sour cream
1 sm Green chiles; diced
Recipe by: Tim Dean Mix together soup, milk, sour
cream and chilies. Set aside in mixing bowl. Grease a
6" deep by 9" round casserole dish. Tear at least four
tortillas into large pieces, using them to cover the
bottom of the casserole dish. Put 1/3 of the chicken
on top of the tortillas. Pour 1/3 of the soup mixture
on top of the chicken, then cover with a layer of
grated cheese. Repeat the steps with tortillas,
chicken, soup mixture and cheese, twice (if your dish
isn't deep enough, only make two layers). After last
layer of cheese is put on top of casserole, bake in a
325 degree oven for 45 minutes, uncovered. Cheese
should be melted and tortillas well-cooked. For
spicier palates, more green chilies may be added.
