Chicken Enchiladas

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Mix the soup, sour cream and chilies in a bowl.
3. 3
   Spread a thin layer in the bottom of a 13x9 inch pan.
4. 4
   Layer the corn tortillas (break them to fit, or just overlap to cover most of the soup mixture).
5. 5
   Spread 1/3 shredded chicken over the tortillas, cover with 1/3 soup mixture and 1/3 (or less) shredded cheese (I like to save most for the top!).
6. 6
   Continue layering, ending with cheese.
7. 7
   Bake for 35 minutes or so, until hot and bubbly or until the cheese is slightly browned.
8. 8
   Let it sit for 10 minutes to set, then serve and enjoy.
9. 9
   The chicken amount can varymy hubby likes his meat, so I usually put less on one end for me.
10. 10
    I make this when Im too tired to find a new recipe, or follow directions!