Easy Enchilada Casserole

Ingridients

1 (10.75 ounce) can condensed cream of chicken soup

4 cooked skinless, boneless chicken breast halves, chopped

8 ounces sour cream

1/2 cup chopped green onions

3 cups salsa

1 (4 ounce) can diced green chiles

4 cups shredded Monterey Jack cheese

12 (8 inch) flour tortillas

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.

In a lightly greased 9x13 inch baking dish layer as follows: 4 flour tortillas (cover the bottom of the dish), 1/2 of the chicken mixture, 1/2 of the salsa mixture, 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand 5 minutes before cutting.