1lb of shredded chicken
1 can cream of chicken soup
1 can (10oz) green chili enchilada sauce
1 cup cheddar cheese
corn tortillas
in a bowl mix chicken, soup, and enchilada sauce. in a greased 8x8 pan add 1/3 of the mixture. layer ripped or cut up tortillas in one layer, add another 1/3 of the mixture followed by another layer of tortillas, followed by another layer of mixture, then cover with cheese, cook uncovered at 350 for 45 min.
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