2 cans mushroom soup
2 cans enchilada sauce
1 jar salsa verde
1 pkg. cheese (Cheddar)
4 to 5 pieces boiled chicken breast, shredded
1 pkg. tortillas (corn)

Preheat oven to 350°F. Boil chicken, then shred. Mix first 3 ingredients in a bowl. Add grated cheese. Mix all together. Use only 1 cup of grated cheese. Cut up tortillas. Use a layer of tortillas, then layer of sauce with chicken and layer of cheese. Repeat steps.

Bake for 45 minutes; 15 minutes with foil, covering and 30 minutes without foil.