Super Easy Chicken and Green Chile Casserole

I am like my cousin Tracy and not into measuring, so use your own judgement or add to taste. This is a receipe that I got from my sister in law and made into my own for my family.


1 package either corn or flour tortillas-(my family prefers flour)
1 can of either cream of mushroom or cream of chicken soup
about 1/2 can of milk(I use the soup can)
3-4 tbsps of cream cheese
2 heaping scoops of sour cream-(I don't measure this, I just add what looks good or what I have)
1 small can of mild green chiles
1 can of chicken-(I think this tastes best, but you can also use a couple of cut up fully cooked chicken breasts, use up your leftovers if you have them!!)
16 oz of shredded cheese-at least! I never skimp on the cheese!(I like the mexican blend)


Preheat your oven to 350 degrees
I always lightly coat my casserole dish(3 qt-cake dish) with cooking oil spray
mix the soup, milk, sour cream, cream cheese, green chiles and chicken until blended-I heat my cream cheese in the microwave for a few seconds to soften it so it mixes better
Lightly butter your tortillas and begin layering your casserole dish like this-buttered tortillas, mixture, then cheese, buttered tortillas, mixture, then cheese and so on. I always top it with the tortillas and then cheese and cook until the cheese on top is browned and a tad crispy. YUM! Top with your favorite salsa if you like.

This serves my family with leftovers-which are THE BEST!! This is a great receipe to make ahead of time, stick in the fridge and cook later or cook it then refrigerate and reheat. I think it makes it better when its served as "leftovers." Great for pot-lucks or large amounts of people because its easy to double or triple.

Remember make it your own, don't be afraid to add ingredients, take away ingredients or turn it into something else. Have fun while you cook and experiment, thats how you get some of your best receipes!!