This Tex-Mex chicken casserole is so easy and tasty, you'll be adding it to your personal list of recipes under the category, 'what to make on busy nights'. Also great with leftover turkey, too!

Chicken Tortilla Casserole

1 (10 3/4-ounce) can condensed cream of chicken soup
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 cups cooked shredded chicken
1 (4-ounce can) diced mild green chilies
1 small onion, diced
1 cup sour cream
2 cups shredded cheddar cheese
1 dozen 12-inch flour tortillas

1. Preheat oven to 350°F (175°C).
   Combine the soups, chicken, green chilies, onion and sour cream in a medium size bowl. Set aside.
2. Stack and cut tortillas into bite size pieces and layer 1/3 onto the bottom of a greased 9 x 13 x 2-inch baking dish. Layer chicken mixture on top, then a layer of cheddar cheese. Repeat two additional times, ending with cheese on the top layer.
3. Bake for 45 minutes or until hot and bubbly.
4. Allow to set for 5 minutes before serving.

Makes 6 to 8 servings.