The Farmer Family Cookbook

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I enjoy this casserole without frying the tortillas-but I live in the South where we fry everything.

Ingredients

• 10.166666666667 chicken, stewed, boned and diced (or 3-4 chicken breasts)
• 10.166666666667 onion, chopped
• 10.166666666667 small can diced green chiles
• 30.5 tbsp butter
• 20.333333333333 cans cream of mushroom soup
• 10.166666666667 can evaporated milk
• 122 corn tortillas
• Salt and pepper to taste, (use a little garlic salt too)
• Grated longhorn cheese
• Sour cream for garnish

Steps

1. Saute onion and chiles in butter. Add soup, milk, chicken and season to taste.
2. Fry tortillas in hot oil just until tender. Blot off excess oil and tear into smaller pieces.
3. Alternate layers of tortillas, soup mixture, and cheese in a 9x13x2 baking dish. Finish off with cheese and bake at 350F until bubbly and cheese is melted. Let sit for 5 minutes and serve. Garnish with a dollop of sour cream.