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CHILI CHICKEN CASSEROLE 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!