Alice Snelling's Green Chile Chicken Casserole

• 2 cups cooked chicken
• 1 cup green enchilada sauce
• 1 (4 ounce) can diced green chilies (optional)
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 14 cup water
• 1 12 cups shredded cheddar cheese
• 6 -8 flour tortillas (8-inch size)

1. Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking dish.
2. Tear the chicken into bite-sized pieces.
3. In a large bowl, combine the chicken, enchilada sauce, canned chilies if used, soup, water, and half the cheese.
4. Tear tortillas into strips approximately 1-inch wide.
5. Tear the strips crosswise into squares and add the squares to the chicken mixture.
6. Transfer the mixture to prepared casserole dish and sprinkle remaining cheese on top (it's delicious with lots of cheese).
7. Bake in preheated oven for 35-40 minutes or until bubbly and cheese is melted.
8. Variation: do not add the water or the tortillas to the chicken mixture ~ mixture will be stiffer.
9. Use the mixture to fill the whole tortillas at one end and roll the tortilla around the mixture somewhat like a cigar.
10. Place these in a casserole dish and pour any remaining chicken mixture evenly over the top.
11. Bake as above.

chicken, green enchilada sauce, green chilies, condensed cream, water, cheddar cheese, flour tortillas

Taken from www.food.com/recipe/alice-snellings-green-chile-chicken-casserole-461243 (may not work)