My mom's sister-in-law who gave me this recipe layers hers in a crockpot and cooks while she is at work or doing other things. I cook mine in the oven. I have even prepared this the day before, popped it in the fridge then cooked it the next evening.
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 7oz. Can Chopped Green Chili's
1 Can Green Enchilada Sauce
1/2 - 3/4 Cup Sour Cream
15-16 Corn Tortillas Cut into 4th's
3-4 Chicken Breasts, Boiled and Shredded (You can use canned chicken, but that kind of gives me the creeps)
1/2 Large Onion chopped and cooked in butter until soft.
2 Cups of Colby Jack Cheese
In a bowl, combine the soups, green chili's, Enchilada sauce, sour cream and cooked softened onions. Stir and mix well. In a greased baking dish, put a layer of the soup mixture in the bottom. Then put a layer of corn tortillas covering the sauce. Then a layer of chicken. On top of the chicken, put the other layer of tortillas, then a layer of soup mixture, then the final layer of chicken. Top with cheese. Cover with foil and bake on 350-375 degrees for about 45 minutes (or until heated through). Take off foil and cook for an additional 5 minutes to brown the top a little.
I always opt for the lower sodium cans of cream of shroom and cream of chicken. It tastes the same.
That's it! Enjoy!