Ingredients:

• 3 -4 c. (1 lb.) chicken, cooked and cubed
• 4 c. (2-15-oz. cans) green chile enchilada sauce
• 1 small can green chile
• 16 corn tortillas
• ½ - 1 lb. grated sharp cheddar cheese
• 2 cans of cream of chicken soup
• Small amount of milk

Directions:

In a separate bowl:

1. Mix chicken, enchilada sauce, and chiles.

In a large casserole dish:

1. Spoon some enchilada sauce in the bottom of the casserole dish and spread to edges.
2. Line 8 of the corn tortillas, overlapping them and having them come up the sides of the dish.
3. Pour in the chicken/chile mixture.
4. Sprinkle grated cheese on top.
5. Layer 8 more tortillas over the cheese.
6. Mix just enough milk with 2 cans cream of chicken soup to make the soup smooth; pour over the second tortilla layer.
7. Bake 30 minutes in preheated 375º oven.

Servings: Makes 9x13-inch pan.