Chicken Tortilla Casserole

Ingredients

• 1 can (10.5 ounces) cream of mushroom soup, reduced sodium
• 1 cup 1% milk
• 1 1/2 cups boneless, skinless chicken, cut into pieces
• 4 ounces canned chopped green chiles
• 1 (6-inch) corn tortilla, cut into strips
• 2 cups cheddar cheese, low-fat, shredded

‍ Instructions

1. Wash hands with soap and water.
2. Mix mushroom soup, milk, chicken, and green chile peppers.
3. Pour 1/3 of the soup mixture into the bottom of a 2-quart baking dish that has been coated with oil or cooking spray
4. Layer half the tortilla strips.
5. Spread 1/3 of the soup mixture on top of the tortillas.
6. Sprinkle on half the cheese.
7. Repeat layers of tortilla strips and soup mix and end with cheese.
8. Baked at 350 °F for 1 hour.

Source: USDA / MyPlate