Chicken Enchilada Casserole

• 3 to 4 c. cooked, chopped chicken
• 1 can Healthy Request cream of chicken soup
• 1 can Healthy Request cream of celery soup
• 1 finely chopped onion (large)
• 1 c. grated low-fat Monterey Jack cheese
• 1 c. grated low-fat Longhorn cheese
• 1 c. nonfat sour cream
• 1 c. fat-free chicken broth
• 1 small can chopped green chiles
• 1 doz. corn tortillas

1. Spread 1/2 of tortillas, torn into pieces, on bottom of greased 9 x 13-inch pan or baking dish.
2. Mix chicken, soups, sour cream, green chiles, broth, onion and cheeses.
3. Spread half of mixture over tortillas.
4. Top with remaining tortilla pieces and finish with 2nd half of chicken mixture.
5. Bake 45 minutes at 350u0b0, until bubbling.
6. Can be microwaved.
7. Freezes well before or after baking.

chicken, chicken soup, celery soup, onion, cheese, cheese, nonfat sour cream, chicken broth, green chiles, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=176168 (may not work)