Ingredients :
6 boneless, skinless chicken breasts or thighs, cooked and shredded (rotisserie works well, too)
1 medium onion, grated
12 oz salsa verde (green)
1 can Campbell lowfat cream of chicken soup
1 can Campbell lowfat cream of mushroom soup
½ cup Tru Moo milk
1 tsp McCormick’s garlic powder
1 tsp McCormick’s freshly ground black pepper
10 corn tortillas
1 lb Kraft grated sharp cheddar cheese
Sliced olives for garnish
Instructions :
Grease a 9×13 casserole dish. Mix onion, salsa verde, cans of soup, milk, garlic powder, and pepper in a bowl. Whisk to combine well. Slice tortillas into 1-inch strips.
Spread a thin layer of soup mixture onto bottom of greased casserole dish.
Layer half of the tortillas over that. Layer half of shredded chicken over tortillas, followed by half of the soup mixture. Sprinkle half of the cheddar cheese.
Repeat layers, ending with cheese on top.
Cover tightly, and chill in fridge overnight.
Bake at 350F for 45 min to 1 hour, or just until cheese is bubbly and golden brown
