1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 container (8 oz.) sour cream
1 can (4 oz.) diced green chiles, mild or hot
4 large flour tortillas
cups 3 to 4 Kraft Shredded Mexican Cheese Blend
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Let's Make It
Preheat oven to 325 degrees F. Grease 13x9-inch casserole dish. (Has to be at least 4 inches deep due to layers in casserole.) Combine chicken, enchilada sauce, soup, sour cream and green chiles in large non-stick skillet. Cook and stir frequently over medium-high heat until warm.
Place one large flour tortilla in bottom of baking dish. Using a butter knife, trim edges if needed to fill in gaps or fit to dish. Layer tortilla with 1/4 of chicken mixture and 1/2 cup to 1 cup of Kraft Shredded Cheese. Repeat process until total of four layers is finished.
Bake 15 to 20 minutes or until cheese is melted and casserole is heated through.