Directions:
In a separate bowl:
- Mix chicken, enchilada sauce, and chiles.
In a large casserole dish:
- Spoon some enchilada sauce in the bottom of the casserole dish and spread to edges.
- Line 8 of the corn tortillas, overlapping them and having them come up the sides of the dish.
- Pour in the chicken/chile mixture.
- Sprinkle grated cheese on top.
- Layer 8 more tortillas over the cheese.
- Mix just enough milk with 2 cans cream of chicken soup to make the soup smooth; pour over the second tortilla layer.
- Bake 30 minutes in preheated 375º oven.
Servings: Makes 9x13-inch pan.