Ingredients
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted2 cups (16 ounces) sour cream1 bunch green onions, chopped1 can (4 ounces) chopped green chiles8 flour tortillas (8 inches)3 cups shredded cooked chicken breast1 cup shredded cheddar cheese1 cup shredded pepper jack cheeseOptional: Chopped tomatoes, sliced black olives, green onions and sour cream
Preparation
Preheat oven to 350°.
Combine soups, sour cream, green onions and green chiles in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan.
Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers.
Bake, uncovered, for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.
