Mexican Casserole with Tortillas Recipe

Ingredients <br>- 1 (10.75 ounce) can condensed cream of mushroom soup <br>- 1 (10.75 ounce) can condensed cream of chicken soup <br>- 1 (4 ounce) can chopped green chile peppers, drained <br>- ¼ cup milk <br>- ⅔ cup sour cream <br>- 8 (6 inch) flour tortillas <br>- 6 boneless chicken breast halves, cooked and cubed <br>- 2 cups shredded Cheddar cheese <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). <br>step 2: In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish. <br>step 3: Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese. <br>step 4: Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes. <br>

Ingredients
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (4 ounce) can chopped green chile peppers, drained
- ¼ cup milk
- ⅔ cup sour cream
- 8 (6 inch) flour tortillas
- 6 boneless chicken breast halves, cooked and cubed
- 2 cups shredded Cheddar cheese

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
step 3: Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
step 4: Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

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