Chicken Enchilada Casserole

Ingredients:

• 8 corn tortillas
• 3 cups chicken, cooked (bite sized)
• 1 oz. can green chilies (chopped)
• 6 oz. jack cheese, shredded
• 1 lb. longhorn cheese, shredded

For sauce:

• 2 cans cream of chicken soup
• 1/2 tbs. chili powder
• 1/2 cup broth or milk
• 1 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. sage
• dash garlic powder

Butter a 9x13 pan. Put in half of the tortillas, torn in pieces, then half of the chilies, half of the chicken, half of the sauce and half of the cheeses. Repeat layering.

Cover and bake at 300 F for 1 hour.

recipe from David Tillerna- Mason Elementary PTA Recipes to Remember 2001-2002