5 chicken breast halves, boneless & skinless
2 cans cream of chicken soup
1 1/2 c. sour cream
4 oz. diced green chilies, drained
12 corn tortillas
1/2 c. chopped green onion
1 lb. Monterey Jack cheese, grated

Boil and shred chicken breasts. Spray 13x9x2 inch baking dish with Pam.

Rip tortillas into pieces. Combine chicken soup, sour cream and green chilies. Combine shredded chicken, 1/2 of the grated cheese and the chopped onions in a large bowl. Using 1/2 of the ingredients, begin layering in the baking dish. Start with tortilla pieces, followed by the chicken mixture. Add a layer of the soup mixture, then a layer of cheese. Repeat the layers. Bake, uncovered, at 350 degrees for 45 minutes. Serves 6.