Chicken Enchilada Bake

This recipe is from the Friends and Memories cookbook from the Cardoza Foundation in Modesto, so April, Katy, Kirsten, Stephanie and possibly Robyn have it already. It it easy to make and freezes really well, Mical. I usually double the recipe and freeze one for another day.

Chicken Enchilada Bake

1 can cream of mushroom soup

1 can cream of chicken soup 

1 (4 oz.) can green chilies, diced

1 soup can of milk 

1 T Worcestershire 

3 c chicken, shredded or diced

4 c Monterey Jack or medium sharp cheddar, grated

1 dozen corn tortillas, cut into 1" squares

Preheat oven to 350 degrees. Mix soups, chilies, and Worcestershire sauce together in a large bowl. Add chicken, tortillas and about 1 cup of cheese. Mix well, making sure chicken and tortillas are coated with soup mixture. Let stand about 30 minutes, then pour into a greased 9 x 13" baking dish. Top with remaining cheese. Bake uncovered for 50-55 minutes or until lightly bubbly and golden. Let stand for 15 minutes before serving. Serve with green salad and crusty bread and you are set.