This recipe makes to big batches, for some reason it does not taste the same if you try to half it. So make two batches and share one or freeze the other. This dish freezes nice.
Mix the following ingredients in a pan on medium heat. Heat enough to mix all ingredients well, but do not boil this cream mixture. (visually divide the above cream mixture into 4 equal parts)
1 large (26 oz) can cream of mushroom
1 large (26 oz) can cream of chicken
16 oz tub of sour cream
1 cup of milk
3 (7 oz) cans of green chiles (do not drain)
1 bunch of green onions diced
1 tablespoon of salt
1 tablespoon of pepper
Tear 2 bags of flour tortillas into bite size pieces (divide into 6 piles)
Shred 2 rotisserie chickens (1 for each pan)
you will also need 3 bags of shredded cheese (1 ½ per pan)(divide into 6 piles)
Layer in 2 foil pans the following
a layer of torn tortillas
a layer of cheese
a layer of mixture
a layer of torn tortillas
a layer of cheese
a layer of all of 1 rotisserie chicken
a layer of mixture
a layer of tortillas
a layer of cheese
Bake uncovered on 375 degrees for 35-50 minutes depending on how crunchy you like the top layer.
Freeze uncooked casserole, covered and then bake frozen on 375 degrees for an 75-90 minutes depending on how crunchy you like the top.
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