CHICKEN, CHEESE, GREEN CHILI TORTILLA BAKE

(This pic is why I say not to put too thick of a layer
of tortilla chips down , because I didn't have as
much chicken mixture to top it with, the 2nd time I
made this Casserole. )

3 cups ( 2 Lg. boneless )
 cooked Chicken Breasts , cubed, boiled




2 ¼ cups grated Cheddar
Cheese, divided
(2 c. & ¼ cup)



SAUCE:

2 chicken breasts, boiled, cubed

In a med. bowl, mix together:

1/3 cup mild green chilies , or more if desired.

1 bar cream cheese, room temp.

1 can cream of chicken soup

½ cup sour cream

2 lg. eggs, slightly beaten

salt & pepper

Add 2 cups shredded Cheddar Cheese or more, if desired,

and chicken ,

In a 13x9 pan, sprayed with Pam cooking spray,
put 1 thin layer of Tortilla Chips, ( Cantina Style , not the thick ones) in the sprayed pan , but, don't put too thick of a layer of chips down, or you will not have enough of the chicken mixture to top both layer of chips.

Pour 1/2 of the mixture over the chips, then, a few
tortilla chips and the remaining Chicken/Cheese Mixture ,

Then, top with a sprinkling of Cheddar ( ¼ cup ). If desired....

Bake 350 degrees til bubbly. Serve over a sm. serving of crunchy Chips.

It is so delicious.