One of Mom’s favorite recipes from Kris H. & Robin K.

Ingredients 

 2 cups grated cheddar cheese
 1/2 cup finely chopped green onion  
 2 cans cream of chicken soup
 1 cup sour cream
 1 can chopped green chilies
 1/2 tsp salt
 2 cans chicken (all white meat) OR 4 chicken breasts, cooked and chopped
 12 corn tortillas, hand shredded
Important Ingredient Note
Use Chopped Green Chilies from the Mexican Food section - these come in very small cans. DO NOT GET FIRE-ROASTED versions! The cans look almost identical but the taste is completely different.
Chicken Cooking Tip
Cook raw chicken breasts by placing in a sauce pan, just cover with water, and bring to boil. Turn heat to low and simmer for 30 minutes to 1 hour until no pink remains in center. Remove chicken, cool, and chop into bite-sized pieces. This keeps the meat tender and moist.

Instructions

  1. Preheat oven to 350°F.

  2. Prepare the filling. Mix in a large sauce pan the chopped cooked chicken breasts, cream of chicken soup, sour cream, and green chilies. Stir until blended over low heat.

  3. Combine ingredients. Remove from heat and add cheddar cheese, green onion, and tortillas. Add salt and pepper to taste.

  4. Assemble casserole. Place all ingredients in a 9" x 13" casserole dish and top lightly with grated cheese.

  5. Bake the casserole. Bake for 20 to 30 minutes at 350°F until bubbling.

Serving Suggestion
This casserole is delicious on its own or served with Tostitos for extra crunch!