6 Chicken Breast
1 lb Mild Cheddar Cheese
1 7 oz Can Whole Green Chiles (may substitute with diced chile's)
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
12 Flour Tortillas (you may substitute with corn tortillas)
1 Cup Milk
Dash Garlic Salt & Pepper
METHOD:Precook chicken. You may bake chicken in oven at 350° for one hour. For quicker preparation, you may slice the chicken into bite size pieces, then cook over medium heat in frying pan. Set aside.
Grate cheese and chop green chile's to desired size. Tear tortillas into approximately 2x2 pieces. Next, mix both soups with one cup of milk and season to taste with garlic salt and pepper.
Assemble the Casserole;
Layer the tortillas to cover the bottom of a 13x9 pan. Next add chicken, then add chile's. Cover with soup mixture, and then top with cheese. Repeat this twice, making two layers. Bake @ 350° for half hour or until center is hot and sides are bubbling. Let sit for a few minutes before serving. This is a well liked dish, that gets repeated requests!
+ Recipe submitted by M. Waight
