2 Full Chicken Breasts (4 halves)
1 Family Size Can Cream of Chicken Soup
1 C. Sour Cream
1 Large Can Diced Mild Green Chilies
2 C. Shredded Monterrey Jack Cheese
6 Large Flour Tortillas
Cook and shred the chicken. In large bowl combine soup, sour cream and UNDRAINED chilies. Mix well. At this point you can either make a casserole or take a whole tortilla and add some chicken, filling and cheese and roll up. Place in casserole dish. Repeat. For the casserole I use a pizza cutter and cut the tortillas into 1" squares. Layer a greased 9x13 casserole dish with 1/3 of the tortillas strips. Spread chicken and filling over the top. Layer about 1/3 of the cheese. Repeat until all the ingredients are gone. Bake either way at 350* until hot and bubbly in the center. (about 45 min.)
(I usually make this casserole style. I also usually make 2 smaller ones and freeze one for later.)
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