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Ingredients

1 (10.75 ounce) can condensed cream of chicken soup 4 cooked skinless, boneless chicken breast halves, chopped 8 ounces sour cream ½ cup chopped green onions 3 cups salsa 1 (4 ounce) can diced green chiles 4 cups shredded Monterey Jack cheese 12 (8 inch) flour tortillas

Nutrition Info

575.6 calories carbohydrate: 46.6 g cholesterol: 91 mg fat: 28.5 g fiber: 3.8 g protein: 33.4 g saturatedFat: 14.9 g servingSize: - sodium: 1508.3 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the salsa mixture, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese.
Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting.

8 to 10 servings

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if desired.