1 can cream of chicken soup
1 jar (8 oz.) pasteurized processed cheese spread
2 c. chopped cooked chicken
1 can (4 oz.) chopped green chilies, drained
12 corn tortillas
1 can (10 oz.) mild enchilada sauce
1-2 c. shredded lettuce
1 c. chopped tomatoes

Preheat oven to 350 degrees. Combine soup and cheese spread, mixing until well blended. Add chicken and green chilies. Spread 1/2 cup of chicken mixture on bottom of 13 x 9 inch baking dish. Layer 4 of the tortillas, dipping each in enchilada sauce and then 1/3 of the remaining chicken mixture. Repeat layers 2 more times. Cover with foil. Bake 20 minutes. Remove foil, continue baking 15 more minutes. Top with lettuce and tomatoes. Makes 6 servings.