Chicken Tortilla Casserole

Chicken Tortilla Casserole
By Maranda Carlile

1 can cream of mushroom soup
1 can cream of chicken soup
1 c cooked chopped onion
1 (4oz) can chopped green chili
1 ½ c sour cream
6 Corn tortillas (cut into fourths)
4 c cooked, chopped chicken
2 c shredded cheddar cheese

Combine soups, onion, green chili, and sour cream. Cut tortillas into fourths. In greased foil pan (makes 9x13 in or two 9x9 inch), make the following layers, using half for both layers: Tortillas, chicken, cheese, sauce. Repeat layers. Cover with heavy foil, Label and freeze.

To serve: Thaw and bake, covered, for 60 minutes at 350 F, uncover, top with more shredded cheddar cheese. Return to oven long enough for cheese to melt. Serve with shredded lettuce, sour cream, diced tomatoes, sliced olives, and salsa.