1 can chunk chicken (I used 3 large boneless chicken breasts, cooked and chunked)
1 can chili with beans (you could also use chili without beans)
1 cup sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
4 oz can diced green chilis
1 small onion chopped (I used onion flakes)
7-8 flour tortillas torn up in small sized pieces (tip: you can tear all the tortillas up at the same time!)
*Optional shredded mozarella cheese to melt on top (I liked it with out and didn’t do this)
In a large popcorn sized bowl pour in chunked chicken then torn up tortillas on top. On top of that pour all other ingredients. Using a spatula or wooden spoon mix all the wet ingredients on top until blended. Fold and stir the chicken and tortillas into the wet mixture until chicken and tortillas are well coated in the mixture. Dump into freezer bags or 9×13 pans and label for freezer meals.
Thaw completely in fridge. Bake uncovered in casserole dish at 350 for 35-45 minutes until hot and bubbly.
