from Stephanie Dunn
4 large chicken breasts
1 cup sour cream
1 cup diced green chilies
1 can cream of chicken soup
½ cup green enchilada sauce
1 cup Monterey jack cheese
1 cup sharp cheddar cheese
4 to 6 large flour tortillas
Cook chicken until lightly browned, shred.
Tear flour tortillas in bite sized piece and lay into bottom of greased 9x13 pan. Mix shredded chicken, soup, sour cream, chilies, and enchilada sauce together. Make 2 layers alternating tortillas, chicken mixture and cheese.
Bake at 350 for 45 minutes to 1 hour.
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