Ingredients

12 corn tortillas

2 cups shredded cooked chicken

1 can green enchilada sauce

diced green chiles

1 c. sour cream

1 can cream of mushroom soup

grated cheese

oil

Preparation

  1. Shred cooked chicken. Add sour cream and cream of mushroom soup to chicken. Combine and set aside.
  2. Heat enchilada sauce and chile in sauce pan.
  3. Heat 1/2 inch oil in small fry pan. Dip one corn tortilla in oil until soft.
  4. Place tortilla in baking dish. Repeat with 5 other tortillas to create one layer in dish.
  5. Place sauce/chile mixture over tortillas.
  6. Place half of chicken mixture on top of sauce layer.
  7. Place half of cheese over chicken layer.
  8. Soften last 6 tortillas and form one more layer.
  9. Repeat layers of sauce, chicken and cheese.
  10. Cover with foil.
  11. Keep in oven at 350 degrees for 35 minutes or until cheese is bubbling.
  12. Let rest for about 10 minutes before serving.