10-12 corn tortillas, cut into strips
2 c. diced, cooked chicken or turkey
8 oz. sour cream
2 c. shredded Cheddar cheese
2 c. shredded Monterey Jack cheese
1 can (4 oz.) diced, green chilies
1 can (10 1/2 oz.) green enchilada sauce
2 eggs
1 can (10 1/2 oz.) cream of chicken soup

In a large bowl, combine meat, sour cream, chilies, sauce, eggs, and soup. Mix well. Grease large casserole dish (9x13), or use pan spray. Layer bottom of dish with tortilla strips, pour half of mixture over strips, and sprinkle with half of the cheeses. Repeat with tortilla strips, mixture, and top with remaining cheeses.

Bake at 350°F until cheese is hot and bubbly. Let stand about 5 minutes to set before cutting into servings.