4 chicken breasts (cooked and chopped)
2 (7 oz.) cans diced chilies
21 oz. Monterey Jack cheese
1 1/2 c. sour cream
1 sm. onion
1 can cream of mushroom soup
1 pkg. corn tortillas

Combine chicken breast, 1 can green chilies and cheese together. Set aside.

Combine sour cream, 1 can green chilies, mushroom soup and onion together and heat through.

Grease baking dish. Tear up 9-10 tortillas bite size. Layer in dish the chicken mixture, then the rest of corn tortillas. Top with sauce mixture. Bake at 350 degrees for 30 minutes.