Missy’s Enchilada Casserole

Ingredients

2 cups shredded cheddar cheese
Corn tortillas
Approx one pound chicken breast
Diced green chiles (to taste)
One medium onion
1 can cream of chicken soup
1 can cream of mushroom soup
(98% fat free soups can be substituted)

Preheat oven to 350 degrees. Spray pam on 9x13 pan and tear corn tortillas into strips to make a layer on the bottom of the pan. Mix both soups (no water) in a bowl and add chopped onions and diced green chiles. Take half of the shredded chicken and sprinkle over the layer of tortillas. Put half of the soup mixture over the chicken and sprinkle cheese over the soup mixture. Than make another layer of torn tortilla strips on top of the cheese followed by the chicken, soup mixture and cheese. If you let the casserole sit overnight in the refrigerator before you bake it, it tastes better as the tortillas are more moist. Cook at 350 for about 20 minutes.