Chicken Enchilada Casserole

Gale Jurgens Melton

1 25oz pkg of flour tortillas

1 can cream of chicken soup

8oz of sour cream

1 4oz can of green chilies

2 cups shredded Mexican cheese blend

½ cup chopped green onion

1 tp salt

1 tsp cumin

½ tsp pepper

2 to 3 cups cooked shredded chicken

In a large bowl combine the soup, sour cream, chilies, 1 cup cheese, and half of the green onions. Cut flour tortillas in small pieces and put in bottom of prepared baking dish. Cover with half of the meat mixture and repeat layers ending with remaining flour tortilla, cheese and green onions. Bake in 375 oven for 35 mins.

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