Mexican Chicken Casserole

After this was cooked, I told Nita there is always some trepidation taking the first bite of something new, especially when you are not really sure about how it sounds. This exceeded both of our expectations.

Mexican Chicken Casserole

Ingredients

1 10 3/4 -ounce can cream of chicken soup 

1/2 cup diced mushrooms (canned rather than fresh)
1 10-ounce can Rotel or Hatch tomatoes with chiles, mild
1 small onion diced
1 can diced green chilies - Hatch or El Preferido
cumin to taste
2 chicken breasts, cooked, boned, and shredded (cut small)
½ cup sour cream
9 flour tortillas (use as many as needed)
2 cup shredded cheddar cheese  - or any Colby Jack, Monterey, Mexican 4-cheese, etc.
more diced Mushrooms if desired

Directions

Preheat oven to 350 degrees. Place olive oil or butter in a large skillet and melt over medium heat; add onion and sauté 5 minutes or until tender.

In a large bowl, stir together onion mixture, green chilies, soup, cumin, tomatoes and sour cream. Stir in the chicken.

In a greased 13 x 9- inch or 8x8 glass baking dish, layer the tortillas and the chicken mixture, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.