2 lb. diced chicken breast
1 can cream of mushroom soup
3/4 lb. grated Cheddar cheese
1 sm. can diced green chili
1/2 pt. sour cream
9 corn tortillas

Boil chicken. Remove skin and bones, cut into bite-size pieces. Mix chicken with sour cream, soup and chilies. Tear tortillas into 8 pieces. In a glass baking dish lay tortillas and spread chicken mixture on top. Cover with grated cheese. Cover and refrigerate at least 8 hours. Bake at 350 degrees until warm in 9 x 13 inch pan.