This is my MIL's wonderful southwestern casserole. Everyone loves it! It's more time intensive than my usual cooking, so I usually double the recipe and put one in the freezer. Enjoy!
4-5 cooked chicken breasts, shredded
1 can cream of mushroom soup
1 can cream of chicken soup
8oz sour cream
onion powder to taste
garlic powder to taste
12 corn tortillas
1 lg can diced green chilies
1 lg brick cheddar cheese, grated
1 medium onion, diced
Combine all soups, sour cream, onion and spices.
Soften tortillas in hot oil; drain.
Fill with shredded chicken, chilies, onion, cheese and 1T of sour cream mixture.
Top with leftover mixture and cheese.
Bake at 350 degrees for 50-60 minutes or until casserole is bubbling in the middle.