dewillia’s chicken tortilla spinach casserole

Ingredients1 can cream of chicken soup (10.5 oz)8 ounces sour cream1 can chopped green chili peppers (7 oz)1/2 cup milk1 medium green bell pepper, chopped1 large tomato, chopped (about 1 cup)8 corn tortillas, cut in bite-size pieces (6 or 7 inch)salt, to tasteblack pepper, to taste2 cups cheddar cheese or Mexican cheese blend, divided2 1/2 cups chopped boneless chicken, cooked2 boxes chopped spinach, unthaw and squeeze out water (8 oz each)How To Make dewillia’s chicken tortilla spinach casseroleCombinecream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken.Step 1Preheat oven to 350 degrees F. In a large bowl, add cream of chicken soup, sour cream, chopped chilies, milk, green pepper, tomato, corn tortillas, salt, pepper, 1 cup of cheese, and chopped chicken. The chicken you buy already baked at the grocery store works well. Stir together.Spread half in a baking dish.Step 2Pour half into a 9X13 pan that has been sprayed with cooking spray.Spread spinach on top.Step 3Then layer the spinach over the top of the mixture.Add remaining mixture on top of the spinach.Step 4Add the remaining mixture on top of the spinach.Top with the remaining cheese.Step 5Top with remaining cheese.Bake for 45 – 50 minutes.Step 6Bake at 350 degrees for 45 to 50 minutes