Chile Chicken Casserole

          Shirley Hendren

Ashley Park

1 dozen corn tortillas torn in small pieces

4 cups grated jack or cheddar cheese

1 cooked chicken, deboned and shredded

In a greased 9 x 13 casserole dish, spread a small amount of sauce (to

prevent bottom from scorching), then layer ½ of he tortillas, ½ chicken, ½ cheese and ½ sauce.

Repeat layers and bake uncovered at 350o for 1 hour or until bubbly.

Sauce:

2 cans of cream of chicken soup

2/3 cup of stock (chicken)

1-2 small cans chopped green chilies (to taste)

½ cup sour cream

4 chopped green onions

Add garlic powder to taste