1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) jar Cheez Whiz (or Velveeta)
1/2 t. ground cumin
2 c. chopped cooked chicken
1 (4 oz.) can green chilies, chopped
12 (6 inch) corn tortillas
1 (8 oz.) jar mild taco sauce

Combine soup, cheese spread and cumin; mix well. Add chicken and chilies. Spread 1/2 cup of chicken mixture over bottom of 11 3/4 x 7 1/2 inch baking dish. Layer 4 of the tortillas, dipped in taco sauce, in baking dish. Pour 1/3 of the remaining chicken mixture onto tortillas. Repeat layers 2 more times. Cover and bake at 350 degrees for 30 minutes. Remove cover and continue baking 20 minutes.