Easy Enchilada Casserole

Ingredients

• 1 can condensed cream of chicken soup , 10.5 ounce
• 4 cookeds skinless , boneless chicken breast halves, chopped
• 8 ounces sour cream
• 0.5 cups chopped green onions
• 3 cups salsa
• 1 can diced green chiles , 4 ounce
• 4 cups shredded Monterey Jack cheese
• 12 flours tortillas , 8 inch

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

2. 2

   In a medium bowl combine soup, chicken, sour cream, and green onions. Mix together. In another small bowl, combine salsa and green chile peppers; mix.

3. 3

   Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of chicken mixture, 1/2 of salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with remaining cup of cheese.

4. 4

   Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until cheese is melted on top. Let stand for 5 minutes before cutting.