4 ounce chile peppers green drained chopped canned
10.8 ounce cream of chicken soup canned
10.8 ounce cream of mushroom soup canned
8 6-inch flour tortillas
0.3 cup milk
2 cups cheddar cheese shredded
0.7 cup cup heavy whipping cream sour
Equipment
bowl
oven
baking pan
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the cream of mushroom soup, cream of chicken soup, chile peppers, milk and sour cream; mix until well blended.
Place a layer of tortilla strips in the bottom of a lightly greased 9x13 inch baking dish.
Layer as follows: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat until ingredients are all used, ending with a layer of shredded cheese.
Bake in the preheated oven for 45 minutes covered, then remove cover and bake an additional 15 minutes.
