ENCHILADA CASSEROLE
4 chicken breasts cooked and shredded
1/2 package of corn tortillas torn into bit size pieces
2 cans of cream of chicken soup
1 can of water (the cream of chicken soup can)
1 can of chopped green chillies
1 or 2 cups of shredded cheese
Mix together until all the tortillas are covered and moist.....dump into 13x9 size pan pour one can of enchilada sauce (red or green) over the top and some cheese cover with foil cook until it starts to bubble about 45 mins at 350.
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