Mexican Casserole

This recipe is really easy and quick. I didn't have anything to make for dinner tonight and just looked at what I had in the cupboards. It took about 20 mins to make.

-1 can Costco seasoned Chicken (you know... the Kirkland brand)

-1 8 oz. package Philly Cream Cheese plain

-1 8 oz. can cream of chicken soup

-1 4 oz. can green chili peppers

-1 7 3/4 can El Pato sauce (Salsa de Chile Fresco- found in the mexican section)

-Corn Tortillas (about 10) or Tortilla chips

-1 to 2 cups cheddar cheese (I also put pepperjack cheese in there, but that's because I needed to get rid of it)

Mix together in KitchenAid or with hand mixture on lowest speed, chicken, cream cheese block, cream of chicken soup, green chilies, and about 3/4 of El Pato sauce. Mix until desired texture.

In a 2 QT. or smaller than a 9 X 13 pan, spread half of mixture. Top with torn corn tortillas or crumbled tortilla chips. Pour the rest of the El Pato sauce on top of tortillas. Spread the other half of the mixture over top. Top with half of cheddar cheese, then corn tortillas again, then more cheddar cheese (so it looks like nachos on top).

Cook for 25-30 minutes at 350 degrees. Just check and make sure the top is golden brown and cheese is melted. (I only cooked for 15-18 mins. and it was warm, not cooked completely. But I was hungry)

Serve with rice, sour cream and salsa, refried beans, etc.

*I just made this recipe up so no complaints please. It was really good and the El Pato sauce has some kick in it and is a good flavor- but is still mild. You could probably trade El Pato sauce for green chili/enchilada sauce if you can't find it or like that better.

** Serves about 4-5 adults