| | Directions | | Preheat oven to 350°. Grease 9x13-inch baking dish. Combine sauce and sour cream in medium bowl. Combine milk, cheese and chilies in medium saucepan. Cook over medium heat, stirring constantly until cheese has melted and mixture is smooth. Remove from heat. Spread 1 cup enchilada sauce mixture, 1-1/2 c. chicken, 1 cup cheese sauce in baking dish. Repeat layers one more time, starting with tortillas. Top with remaining tortillas, sauce mixture and cheese sauce. Cover with foil. Bake 40 minutes. Uncover, cool at least 10 minutes before serving. |
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| Ingredients | | - |  | 2 or 3 boneless, skinless chicken breast halves, cooked and cut into small pieces (3 cups), divided |
| - | | 1 can or 2 (15 ounce cans mild red enchilada sauce (28 ounce can) |
| - | | 1 package sour cream (8 ounce pkg) |
| - | | 1 can evaporated milk |
| - | | 1 package shredded cheddar cheese (2 cup 8 ounce pkg) |
| - | | 1 can diced green chilies, undrained (4 ounce can) |
| - | | 1 package 12) 7 inch corn tortillas |
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