1 chicken cooked and cut in small chunks
1 can cream of chicken soup
1 c. mayonnaise
1/4 c. chopped green onions
2 c. shredded Monterey Jack cheese
1 lg. can Las Palmas enchilada sauce
1 pkg. corn tortillas

In large bowl mix soup and mayonnaise until blended together. Add green onions and grated cheese. Mix. Add chicken. Mix until blended.

Warm up enough tortillas for three layers at the bottom of casserole dish. Pour enchilada sauce over tortillas, then spread on chicken mixture. Continue to repeat layers until casserole dish is full. Then top with three layers of tortillas. Add enchilada sauce and cheese. Bake at 350 degrees for 45 minutes.