Ingredients
14 oz green enchilada sauce , or 1 can
1 can cream of chicken soup
6 oz. green chiles, NOT jalepenos, but mild green Hatch chiles, chopped
1 large cooked chicken breast, chopped or 1 cup chopped leftover chicken or turkey
8 oz cheddar cheese, shredded
10 corn tortillas
Preparation
Mix first three ingredients in a bowl.
Add enough of this mixture to a 9 by 12 pan to coat the bottom.
Add in layers. Tortillas torn in pieces first, then chicken, ½ of the cheese, ½ of the sauce, more tortillas, rest of the sauce, and rest of the cheese.
Bake at 400 degrees F for 30 to 35 minutes until middle is bubbly.
