4 cups cooked chicken, cut into cubes
1 can of cream of chicken soup
8 ounces (1 cup) sour cream
2/3 cup of milk
1 can (4 oz.) green chilies, diced
2 tablespoons of dry chopped onion
1 tsp. garlic powder
pepper to taste
12 corn tortillas
2-3 cups of grated, spicy cheddar cheese
Spray a 13×9 plate with cooking spray. Preheat the oven to 350 degrees.
In a large bowl, combine the soup, sour cream, milk, chilies, onion, garlic and pepper.
Line the bottom of 13×9 with 6 tortillas. Sprinkle with 3 cups of chicken and pour half of the sauce over it and spread to cover. Sprinkle with half of the cheese. Repeat.
Bake for 30 – 40 minutes or until hot and bubbly. Let stand for 10-15 minutes before serving.