Chicken Enchilada Casserole

Ingredients:

• 1 pound cooked, diced, or shredded chicken
• 1/2 onion chopped
• 1 can (4 ounces) green chilies, chopped
• 2 cans nacho cheese soup
• 1 package whole wheat flour tortillas
• 3⁄4 cup cheddar cheese, grated
• 3⁄4 cup mozzarella cheese, grated

Directions:

1. Cut tortillas in quarters.
2. Line bottom of casserole with tortillas, add a layer of chicken, a layer of soup mixed with green chilies and onion, and top with cheese; repeat.
3. Cover with heavy foil, date and label, “Bake at 350° for 20 minutes.”
4. Serves 8.
5. Note: Additional tortillas may be heated and served with casserole.