Grandma's Chicken Enchilada Casserole (Lighter Version)

Ingredients

• 6 chicken breasts, cooked and cubed (or about 6 cups cooked, cubed chicken or turkey, white or dark meat)
• 8 flour tortillas or corn tortillas, quartered (I use flour)
• 2 (10 3/4 ounce) cans low-fat condensed cream of chicken soup
• 1 small onion, chopped
• 1/3 soup can water
• 1 cup nonfat sour cream
• 1 (7 ounce) can chopped mild green chilies
• 1 (7 ounce) can salsa (or 1 cup of salsa)
• 2 cups shredded cheddar cheese

Directions

1. 1

   Preheat oven to 350* F.

2. 2

   In a large mixing bowl, combine soup, water, onion, sour cream, chilis, and salsa until well-blended.

3. 3

   Spread half of the mixture over bottom of a 10x14 inch baking dish. Top with half of the quartered tortillas, then with half of the cubed chicken and finally half of the cheese. Repeat layers.

4. 4

   Bake, uncovered, at 350* F for 25-30 minutes or until bubbling and heated through.