Chicken and Green Chile Casserole
1 can cream of chicken or cream of mushroom soup
1 soup can of milk
1 medium onion, chopped
1 (4-ounce) can diced green chiles
1 t. salt
1/2 t. pepper
12 corn tortillas, torn into pieces
2 C. cooked chopped chicken
2 C. grated cheddar cheese
Preheat oven to 375°F. Lightly spray a 2-quart baking dish with vegetable oil. Heat soup, milk, onion, chiles, salt and pepper in saucepan until hot and bubbly. Add corn tortillas and stir until all tortillas are well coated.
Place half the mixture in prepared baking dish and cover with half the cheese. Repeat layers. May be frozen at this point (defrost before baking and bake an extra 5-10 minutes). Bake 20 minutes. Dish may also be baked, cooled, wrapped well and frozen. To reheat, defrost and then reheat, covered, in 350°F. oven 15-20 minutes or until bubbly.