Chicken Chalupa Casserole Recipe

• 12 corn tortillas, quartered
• 4 lg. chicken breasts, cooked and diced
• 1 (10 1/2 ounce.) can mushroom soup
• 1 (10 1/2 ounce.) can cream of chicken soup
• 1 (4 ounce.) can diced green chilies
• 1 lg. onion, minced
• 1 pt. lowfat sour cream
• 1/2 pound Monterey Jack cheese, shredded
• 1/2 pound sharp Cheddar cheese, shredded
• 1 teaspoon salt

1. Combine soups, chilies, lowfat sour cream, onion, and salt.
2. Combine cheeses.
3. Layer tortilla pcs, chicken sauce, then cheeses in greased casserole, repeating layers till ingredients are used.
4. Bake at 350 degrees for 45 min, covered, then uncovered 15 min longer at 325 degrees.
5. Tastes best refrigerated 24 hrs, then reheated before serving.

corn tortillas, chicken breasts, mushroom soup, cream of chicken soup, green chilies, onion, sour cream, cheese, cheddar cheese, salt

Taken from cookeatshare.com/recipes/chicken-chalupa-casserole-17688 (may not work)