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Wednesday, December 7, 2011

Chicken Chili Casserole

2 cans cream of mushroom soup

2 cans cream of chicken soup

2 cans chili with no beans

2 cans diced green chilies

8 ounces shredded mozzarella cheese

10 flour tortillas

2 chicken breasts, grilled and chopped

Preheat oven to 375F. Stir together soups, chili, and chilies. Spray bottom of 9x13 pan with non-stick spray. Layer 2 tortillas, soup mix, chicken, cheese. Repeat 4 layers. Top with final 2 tortillas and sprinkle of cheese. Bake 30 to 45 minutes or until warmed through and bubbly.

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