1 pkg. flour tortillas
1 can nacho cheese soup
1 sm. jar diced green chilies, drained
12 oz. pkg. shredded Monterey Jack cheese
4-5 c. cubed, cooked chicken
1 c. cream of chicken soup
3/4 c. sour cream

Layer bottom of greased 9"x13" pan with half of flour tortillas. Layer cubed chicken over shells. Combine nacho cheese soup, cream of chicken soup, green chilies, and sour cream. Layer over chicken. Cover with remaining tortilla shells. Sprinkle cheese over shells. Bake at 350 degrees for 30 minutes. Serves 12 to 15.