– 4 C. Shredded chicken – 1 Can cream of chicken soup – ½ C. Sour cream – ½ C. Milk – 1 Can chopped green chilis – 2 tsp. Onion powder – 1 tsp. Garlic powder – 12 Corn tortillas – 2 C. Mexican blend cheese – Salt and pepper to taste
Preheat the oven to 350 degrees. Layer 6 corn tortillas in the bottom of a 9×9 greased baking dish.
In a mixing bowl, combine the soup, sour cream, milk, green chilis, onion powder, garlic powder and salt and pepper to taste. Whisk to combine.
Place a layer of half of the shredded chicken on top of the tortillas in the baking dish.
Spread half of the sauce mixture over the chicken.
Top the sauce with ½ of the cheese.
Repeat with another layer of tortillas, then shredded chicken, sauce and finally, the rest of the shredded cheese on top.
Bake for 40 minutes and let sit 20-25 minutes before serving. Garnish with freshly chopped green onions if desired.