| | Directions | | Preheat oven to 325° and grease pan. Combine chicken, sauce, soup, sour cream,and chilies in skillet. Cook and keep warm. Warm corn tortillas. Place tortillas on bottom of dish then layer chicken mixture and cheese. Repeat layers. Bake 15 to 20 minutes till bubbly. |
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| Ingredients | | - |  | 4 cups shredded cooked chicken |
| - | | 1 1/2 cups green enchilada sauce |
| - | | 1 can cream of chicken soup |
| - | | 8 ounces cream cheese |
| - | | 1 can green chilies |
| - | | corn tortillas |
| - | | shredded cheese |
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