Mexican Chicken Casserole
1 whole roasted chicken (discard bones and skin)
1 can of cream of chicken soup
1C sour cream
1 tsp salt
1 tsp garlic
* mix above ingredients together to make a creamy paste
Cheddar cheese, grated
Corn tortillas, chopped into squares
1 can diced green chilies
Simply layer corn tortillas across bottom of casserole dish, top with chicken paste, then chilies, then cheese. Repeat until dish is full. End with cheese.
Bake 325 for 30-40 minutes or until golden and bubbly.