4 cups shredded cooked chicken
1 1/2 cups green enchilada sauce
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 container (8 oz.) sour cream
1 can (4 oz.) diced green chiles, mild or hot
4 large flour tortillas
3 to 4 cups Kraft Shredded Mexican Cheese Blend
Preheat oven to 325 degrees F. Grease 13x9-inch casserole dish. (Has to be at least 4 inches deep due to layers in casserole.) Combine chicken, enchilada sauce, soup, sour cream and green chiles in large non-stick skillet. Cook and stir frequently over medium-high heat until warm.
Place one large flour tortilla in bottom of baking dish. Using a butter knife, trim edges if needed to fill in gaps or fit to dish. Layer tortilla with 1/4 of chicken mixture and 1/2 cup to 1 cup of Kraft Shredded Cheese. Repeat process until total of four layers is finished.
Bake 15 to 20 minutes or until cheese is melted and casserole is heated through.
Place one large flour tortilla in bottom of baking dish. Using a butter knife, trim edges if needed to fill in gaps or fit to dish. Layer tortilla with 1/4 of chicken mixture and 1/2 cup to 1 cup of Kraft Shredded Cheese. Repeat process until total of four layers is finished.
Bake 15 to 20 minutes or until cheese is melted and casserole is heated through.
