Chicken Enchilada Casserole

• 12 corn tortillas
• 6 skinless chicken breasts, cooked
• 1 (14 1/2 ounce) can low-fat cream of mushroom soup
• 1 cup water
• 1 (4 ounce) can diced green chilies
• 1 onion, finely chopped
• 34 cup low-fat cheddar cheese
• 34 cup low-fat monterey jack cheese

1. Preheat oven to 325.
2. Cut tortillas into 1 inch strips and set aside.
3. Shred chicken and mix with soup, water, green chilies and onion.
4. Line bottom of a 9x13 baking dish with 1/2 the tortilla strips.
5. Spread half the chicken/soup mixture over the top.
6. Sprinkle with half od the cheeses.
7. Layer remaining strips and chicken mixture then top with cheese.
8. Bake uncovered for 1 hour.
9. Garnish with sliced green onion and tomato.

corn tortillas, chicken breasts, lowfat cream of mushroom soup, water, green chilies, onion, lowfat, lowfat monterey jack cheese

Taken from www.food.com/recipe/chicken-enchilada-casserole-55100 (may not work)