2 cans cream of chicken soup
2 cans enchilada sauce
1 can chopped green chiles
1 chicken, cooked and deboned
1 pkg. corn tortillas or bag of corn chips
2 c. grated Monterey Jack cheese

Mix in saucepan and simmer for 30 minutes the soup, enchilada sauce, and green chiles. Layer tortillas, chicken, and sauce in large casserole dish. Top with Monterey Jack cheese. Bake at 350 degrees for 45 minutes.