Chicken Tortilla Casserole

• 4 ounces green chili peppers, canned or use 1/2 can for less spicyness
• 8 each flour tortillas (8 inch) one package
• 1 1/2 cups chicken broth
• 2 cups monterey jack cheese shredded
• 10 ounces soup, cream of celery
• 10 ounces soup, cream of chicken one can
• 3 cups chicken meat, cooked chopped or shredded
• 1/2 cup sour cream optional

1. Preheat oven to 350F (180C).
2. Spray baking dish with non-stick cooking spray.
3. Mix soups, chiles, sour cream, and chicken in a bowl.
4. Tear tortillas in fourths and soak in small bowl of chicken broth.
5. Layer in baking dish starting with tortillas first, then soup mix then cheese.
6. Repeat layers until dish is full, finishing with cheese on top.
7. Bake for 30 minutes.
8. Let stand for 5 minutes or so before serving.

green chili peppers, flour tortillas, chicken broth, soup, soup, chicken meat, sour cream

Taken from recipeland.com/recipe/v/chicken-tortilla-casserole-50158 (may not work)