MEXICAN CASSEROLE WITH TORTILLAS

Mexican Casserole with Tortillas image

Green chile peppers, leftover cubed chicken breast, creamy soups, milk, sour cream and cheese make this a spicy, creamy casserole treat. This easy casserole is all my family requests! It can be made more or less spicy, depending on your preference and is equally as tasty if you use all low-fat ingredients.

Provided by Katherine

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 8

Number Of Ingredients 8

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

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.

Nutrition Facts : Calories 480 calories, Carbohydrate 24 g, Cholesterol 103.6 mg, Fat 26.6 g, Fiber 1.2 g, Protein 34.8 g, SaturatedFat 12 g, Sodium 1103.2 mg, Sugar 2.3 g