| 3 cups | Cooked chicken(diced) |
| 1 can | Cream of mushroom soup |
| 1 8oz. | Sour cream |
| 2 | Small cans chopped green chilies |
| 1 | Small can green enchilada sauce |
| 3 cups | Shredded monterey jack cheese |
| 12 | -20 corn tortillas (lightly fried) |
Fry your tortillas and set aside on paper towel. Spray your 9x13 pan lightly. Mix the soup, courcream, green chilies and sauce in a bowl large enouh to dip the tortillas in. Dip your tortilla one at a time (both sides generously) and set in the dish. Add the chicken and sprinkle some cheese. Roll it up and continue until you have your pan full. YOu can push them together to add more. Spread remaining mixture on top and cover with cheese. Cover with foil and bake for 30 minutes at 325.
can substitute sour cream for cream cheese for thicker sauce.
Use pampered chef stoneware.