ANN COX EASTES / KROGER
4-5 chicken breasts, cooked and diced
4 oz cream cheese, softened
1 (10-oz) can diced tomatoes and green chilies, drained
1 (10 3/4 oz) can cream of chicken soup
1 (16-oz) container sour cream
10 corn tortillas
1 1/2 c shredded sharp cheddar cheese
Place softened cream cheese in a large mixing bowl and add tomatoes and green chilies, soup and sour cream; stir to mix completely. Add chicken pieces and mix. Coat a 9 X 13-inch rectangular casserole dish with vegetable spray. Spoon a thin layer of chicken mixture over the bottom of casserole dish. Top with 5 tortillas. Spread half of the remaining chicken mixture over the tortillas. Repeat layers and sprinkle shredded cheese evenly over the top of casserole. Cover and bake at 325 F for 30 minutes or until hot and bubbly. Yield: 4-6 servings.
** Serve with pinto or black beans and Spanish rice for a complete meal.
** May substitute reduced fat cream cheese, soup and sour cream.