Chicken Enchilada Casserole

1 Rotisserie Chicken
1 Small Can Cream of Chicken Soup
8 oz. Sour Cream
½ jar salsa of your choice (depending on your spice preference)
1 can green chiles
2-4 cups of cheese (your preference of cheddar, Mexican, mozzarella or a combination of the three. To make it spicy, you may use pepper jack cheese)
Corn Tortillas (Flour may also be used if you prefer)

Preheat oven to 375

Shred rotisserie chicken and discard skin.

Mix soup, sour cream, salsa, and chiles in a bowl.

Pour enough of the mixture into the casserole dish so the tortillas don't stick.

Add shredded chicken into soup mixture, stir well.

Place enough tortillas in the casserole dish to cover the bottom, spread mixture over the tortillas, top with shredded cheese.

Layer again with tortillas, soup mixture, and cheese, cover with tortillas, add the remaining soup mixture on top layer and cover with cheese

Bake for 45 minutes, or until cheese is melted/golden.

Serves approx. 6 people