Mexican Chicken Casserole
4 cups cooked chicken, shredded or chopped
2 T. fresh cilantro, snipped
1 can cream of chicken soup
1 8 oz. package Mexican-style cheese blend
1 cup sour cream
1 small can (4 oz.) chopped green chilies, undrained
1 t. chili powder
1/2 t. cumin
12 corn tortillas (6-inch), each cut into about 6 pieces
Mix together all ingredients, but only 1 cup of the cheese. Put into a square baking dish. Pour the rest of the cheese on top. Bake uncovered 350 degrees for 30 minutes.
I double the recipe and divide this into 3 square baking dishes. I use disposable foil ones for the freezer, uncooked, and cover with foil for two future meals.