Chicken Enchiladas

Preheat oven to 350 degrees. Mix the soup, sour cream and chilies in a bowl. Spread a thin layer in the bottom of a 13×9 inch pan. Layer the corn tortillas (break them to fit, or just overlap to cover most of the soup mixture). 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!). Continue layering, ending with cheese. Bake for 35 minutes or so, until hot and bubbly or until the cheese is slightly browned. Let it sit for 10 minutes to set, then serve and enjoy.

The chicken amount can vary—my hubby likes his meat, so I usually put less on one end for me. I make this when I’m too tired to find a new recipe, or follow directions!