Ingredients
- 1 (10.75 ounce) can condensed cream of chicken soup
- 4 cooked skinless, boneless chicken breast halves, chopped
- 8 ounces sour cream
- ½ cup chopped green onions
- 3 cups Sombrero salsa
- 4 cups shredded Monterey Jack cheese
- 12 (8 inch) flour tortillas
Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish. In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. Cover the bottom of the baking dish with 4 tortillas. Add 1/2 of the chicken mixture, 1/2 of the Sombrero salsa, and 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand for 5 minutes before cutting. Serves 9.
