3 Chicken Breasts, boiled and cut into pieces
1 large can Cream of Chicken Soup
1 small can green chilis
1 cup sour cream
1 cup milk
2 cups grated Monterey Jack Cheese
A little taco seasoning
In sauce pan, heat soup, milk, sour cream, seasoning and chilis, stirring all together. In greased 2-quart casserole dish, put a little bit of the sauce. Tear tortillas into pieces and make a layer, top with chicken, then grated cheese, and end with sauce. Repeat this twice more for a total of three layers ending with sauce. Bake uncovered for about 45 minutes to an hour at 375 degrees. We like it real sloppy and dip it up with corn chips.