1 doz. corn tortillas
8 - 10 oz. mozzarella cheese
1 can cream of chicken soup
1 sm. carton sour cream
3 good - sized chicken breasts
3/4 soup can liquid (broth - add water if necessary)
1 can diced green chilies

Boil chicken until done; reserve broth. Tear tortillas into pieces. Shred cheese. Alternate tortillas and chicken pieces (I shred but can be cut bite size). Spoon soup over (spread with back of spoon); add cheese then chilies. Pour 3/4 can of broth over all. Bake at 325 degrees for 45 minutes to an hour. Top with sour cream the last 15 minutes of baking. An 8 x 12 inch casserole works best.