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Ingredients:

3 -4 chicken breasts (or 6 Halves)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese, grated
1 small onion, diced
oregano
1 tablespoon garlic powder
1 teaspoon salt
12 corn tortillas
16 ounces sour cream

Directions:

1  Place Chicken in large saucepan and cover with water.
2  Sprinkle in a handful of oregano,add garlic powder and salt.
3  Boil about 20 minutes and shred from bones.
4  Save broth.
5  Mix soups, sour cream & chiles in large pan.
6  Add only enough broth to slightly thin.
7  Re-season as needed.
8  Simmer on low 15 minutes.
9  Add chicken and diced onion.
10  In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
11  Repeat- Tortillas, sauce and cheese.
12  Bake in 350 degree oven for 20 minutes.