Verde Enchilada Casserole

• 21 12 ounces campbell's creamy chicken verde soup
• 1 cup water or 1 cup chicken broth
• 1 teaspoon garlic powder
• 2 -3 cups cooked chicken
• 8 flour tortillas, cut into strips
• 2 cups shredded cheddar cheese

1. Preheat oven on 375.
2. Mix soup, water, garlic and chicken.
3. Stir in tortillas.
4. Spread in 2 quart shallow baking dish.
5. Top with cheese.
6. Cover for 20 minutes.
7. Then uncover for the last 10 minutes.
8. Note: 1 hr of preparation is because of the time for cooking chicken and the deboning.

verde soup, water, garlic, chicken, flour tortillas, cheddar cheese

Taken from www.food.com/recipe/verde-enchilada-casserole-203865 (may not work)