Chicken Enchilada Casserole

Ingredients

• 1 can cream of mushroom soup
• 1 cup 1% milk
• 1 lb boneless chicken, cut into pieces
• 1 can chopped green chiles
• 6 cups corn tortillas, cut into strips
• Shredded low-fat cheddar cheese

Method

1. 1 Mix mushroom soup, milk, chicken, and green chiles in a bowl.
2. 2 Pour one-third of the soup mixture into the bottom of an oiled 2-quart baking dish.
3. 3 Layer half the tortilla strips over the soup mixture.
4. 4 Spread one-third of the remaining soup mixture on top of the tortillas.
5. 5 Sprinkle half the cheese over the soup layer.
6. 6 Repeat layers of tortilla strips and soup mix, ending with the remaining cheese.
7. 7 Bake at 350°F for 1 hour until hot and bubbly.