CHILI CHICKEN CASSEROLE

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2 chicken breasts, cooked and
chopped
1 small pkg. corn tortillas,
shredded
1 pt. sour cream
1 can cream of chicken soup,
undiluted
1 (4 oz.) can Ortega green
chilies, chopped
2 c. grated Cheddar cheese

Mix all together; reserve some cheese for the top. Use
more if you like. If one likes it hotter, use a 7 1/2-ounce
can of chilies. Even at that, it's not too hot, just about
right. Bake at 350 degrees for 30 minutes or until good and hot.
Can be made without the chicken and it's still good.
Or, it is interesting made with flour tortillas because they
are usually larger; don't use a whole package.

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