Preparation / Directions:
Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1-inch wide strips. In a large baking dish, alternate layers of tortillas, chicken meat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese. Cover with aluminum foil.
To freeze: flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.
To prepare: thaw casserole before baking. Bake covered casserole at 350-degrees until hot and bubbly. Cut with spatula and serve.
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