Recipes

2 dozen corn tortillas
3 cups shredded chicken
4 cans cream of mushroom soup
3 cups grated cheddar cheese (2 to mix,1 to finish top)
2 cups sour cream
1 can mild green chilis

Boil and shred chicken. Combine other ingredients (save the 1 c of the cheese), then mix in the chicken.
In 9 inch by 14 inch Pyrex baking dish, alternately layer the mixture and the tortillas. Top with remaining cheese.
Bake in 350° oven approximately 40 minutes.