Grandma's Chicken Enchilada Casserole (Lighter Version)

• 6 chicken breasts, cooked and cubed (or about 6 cups cooked, cubed chicken or turkey, white or dark meat)
• 8 flour tortillas (I use flour) or 8 corn tortillas, quartered (I use flour)
• 2 (10 3/4 ounce) cans low-fat condensed cream of chicken soup
• 1 small onion, chopped
• 13 soup can water
• 1 cup nonfat sour cream
• 1 (7 ounce) canchopped mild green chilies
• 1 (7 ounce) can salsa (or 1 cup of salsa)
• 2 cups shredded cheddar cheese

1. Preheat oven to 350* F.
2. In a large mixing bowl, combine soup, water, onion, sour cream, chilis, and salsa until well-blended.
3. Spread half of the mixture over bottom of a 10x14 inch baking dish.
4. Top with half of the quartered tortillas, then with half of the cubed chicken and finally half of the cheese.
5. Repeat layers.
6. Bake, uncovered, at 350* F for 25-30 minutes or until bubbling and heated through.

chicken breasts, flour tortillas, lowfat, onion, water, nonfat sour cream, green chilies, salsa, cheddar cheese

Taken from www.food.com/recipe/grandmas-chicken-enchilada-casserole-lighter-version-265109 (may not work)