Green Chicken Enchilada Casserole

Ingredients

1 can Cream of Chicken Soup

1 can (7 oz.) whole green chiles, rinsed and shredded (if not available, use green enc

salt, to taste

garlic salt, to taste

pepper, to taste

1 medium onion, chopped

12 corn tortillas

1/2 pound Monterey Jack Cheese

1/2 cup chopped tomatoes (optional)

1/4 cup chopped sweet red peppers (optional)

Leftover chicken (optional)

Preparation

Preheat oven to 350.

Turn soup into bowl and dilute with one can of water. Add chiles (or green sauce) and season with salt and pepper.

Microwave the tortillas for about 90 seconds on high, until they're pliable. (Or, do it the hard way, heat oil in a large skillet and add tortillas one at a time until pliable.)

Line an 11 x 17" baking dish with 4 tortillas. Top with layer of sauce, onion, cheese, tomatoes and red peppers (and that leftover chicken if you have some).

Make two more layers as above and end with layer of cheese.

Place in oven for about 30 minutes.

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About

I'm almost embarrassed to let you in on this recipe, because it is SO easy and the results are remarkable. You can impress company with this - add a side dish of canned refried beans or black beans, and a quick order of rice dolled up with salsa. DONE. You won't believe how everyone will think you're so fantastic. (smirk). This is a REAL MAN pleaser. Your daddy LOVED this.