Chicken Enchilada Sour Cream Casserole

A friend of mine made this for us when we came over for dinner a few months ago and I insisted she send me the recipe because it was SO good! She finally did and I had to post on here for others to enjoy too! Goes great with fresh corn on the cob and watermelon for dessert!

• Ready In: 1 hr
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 8  boneless skinless chicken breasts
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (10 1/2ounce) can  cream of chicken soup
• 2  cups chicken broth
• 2  cups  grated monterey jack cheese
• 8  ounces sour cream
• 1 (4 ounce) can green chilies
• 4  flour tortillas, torn in small pieces

Directions

1. Cook chicken breasts and tear into small pieces.
2. Preheat oven to 350°F.
3. Combine cream soups, broth & cheese in a medium sauce pan; Cook & stir until cheese is melted.
4. Add sour cream and green chiles.
5. Layer tortillas, chicken and sauce in 11x13 glass baking dish 2 or 3 times.
6. Bake for approximately 30 minutes or until bubbly.