4 lbs. chicken
3 cans mushroom soup (do not use Campbells golden mushroom soup)
1 1/2 pt. sour cream
2 sm. cans diced green chilies
1 1/2 lbs. Cheddar cheese, grated
18 corn tortillas (use sm. ones)

Boil chicken; remove bones. Cut chicken into bite-size pieces. Mix chicken with sour cream, soup, and peppers. Tear each tortilla into 8 pieces. In a large casserole, put in layers of tortillas, chicken, soup mixture, and cheese. Cover and refrigerate overnight. Bake at 350 degrees for 1 1/2 hours or until heated through. Uncover last fifteen minutes.