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Creamy Mexican Chicken Casserole

March 11, 2013


2 cans cream of chicken soup

1 can chopped green chiles (4 oz can)

1/4 c. milk

2/3 c. sour cream

8 flour tortillas

6 boneless skinless chicken breast halves, cooked and cubed

2 c. shredded cheddar cheese

Preheat oven to 350. In a bowl, combine soup, peppers, milk, and sour cream until blended well. Cut tortillas into strips, and begin to layer them just enough to cover the bottom of a 9 x 13 inch baking dish that has been sprayed with non-stick cooking spray. Layer as follows: 1/2 soup mixture, 1/2 chicken, 1/2 cheese. Repeat until finished. End with shredded cheese. Bake for 45 mins or until bubbly.

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