9-12 flour tortillas
1 can cheddar cheese soup
1 small can diced green chilies
2 c. boiled chicken, cut in chunks
1 can (15 oz.) mild enchilada sauce
1 c. shredded cheddar cheese

In medium saucepan, combine chicken, soup and chilies. In 9 x 13 inch pan, pour some enchilada sauce to cover the bottom of pan. Tear tortillas in half and place one layer on bottom of pan. Pour some sauce over tortillas. Then add a layer of the chicken mixture, 1/3 of the shredded cheese and dollop 1/3 of the sour cream around layer. Cover with a layer of tortillas and 1/4 of enchilada sauce. Repeat with another layer of chicken mixture, cheese and sour cream, tortillas and enchilada sauce. Cover with remaining sauce, spread cheese and dollops of sour cream. Cover with aluminum foil and bake in 350°F oven for 30 minutes.