Last night was Mexican night, so I took some left over shredded chicken and put together a quick and super yummy enchilada casserole. It took a lot of self control to not go back for seconds!
1 can cream of chicken soup
1 cup sour cream
4 oz green chilies
Flour tortillas (I used about 8)
1-2 cups shredded cheese
Coat a 2 qt. casserole dish with non-stick cooking spray. Spread a thin layer of sauce along the bottom, then layer lasagna-style in the following order: tortillas (broken up in quarters), sauce, chicken, cheese. Repeat until your dish is full, but don't add the cheese on the top yet. Bake at 350 degrees for about 15 minutes, then add the cheese to the top. Bake for another 15-20 minutes until hot and bubbly.