INGREDIENTS:

• Package of corn tortillas
• 8 ounce package shredded cheese (I prefer reduced-fat sharp cheddar)                 Save 4 ounces for the top.
  
• 10 ounce can green chili sauce (Hatch brand is really good)
  
• 10 ounce can cream of chicken soup (I use 98% fat free)
• 4 ounce can diced green chiles
• Cooked or canned chicken (If you’re using canned, use 1 large can)
  
• 1/2-1 cup chopped onion, depending on how much you like
  
• 1 teaspoon minced garlic or garlic powder
• Salt & pepper to taste
• Sour cream to add just before eating (Optional – if I use it, I would use fat-free)
  

Season the chicken with garlic powder, salt, and pepper.

Mix the green chili sauce, cream of chicken soup, and diced green chiles together.

Layer the following:

1. Corn tortillas (I like to tear them into bite size pieces.)
2. Chicken
3. Soup mixture
4. Shredded cheese

Add another layer.  Top with 4 ounces of shredded cheese.

Bake for 20 minutes at 350 degrees.

(You can put this together the day before you need it and then bake right before eating.   This recipe can be doubled if you need an extra-large casserole.)

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