Mexican Casserole

Freezes well and taste better ever time re-heated!

INGREDIENTS:
1 Can (10 3/4oz) Cream of Chicken Soup
1 Can (4.5oz) Chopped Green Chiles
1 Container (8 oz) Sour Cream (I use Plain Greek Yogurt but up to you!)
1/2 Cup Milk (your choice)
2 1/2 Cups Cooked Chicken Breast then Shreded
8 Yellow Corn Tortillas Torn into Pieces
1 Medium Green Bell Pepper Chopped (if you want it spicier use a Poblano Pepper)
1 Large Tomato Chopped
1 1/2 Cups Mexican Cheese Blend

DIRECTIONS:
Heat Oven to 350 F and spray 13X9 inch pan with cooking spray of choice. 
In Large bowl mix soup, chiles, sour cream and milk till well combined. Add in chicken, tortillas, and pepper stir till combined. Add in Tomatoes and 1 Cup of cheese. Spread into pan and cover with foil.

Bake for 40 minutes. Uncover and sprinkle remaining cheese on top then bake uncovered for another 5 to 10 minutes. Till nice and gooey!

OTHER VARIATIONS:
Instead of adding in the corn tortillas leave them whole and use the casserole as filling and into a Taco. You can also opt for flour tortillas and use the casserole as filling for burritos. All of these are super yummy!


Bowl Mixture

 Finished Casserole!

ENJOY!