Viva La Chicken

• 4 chicken breasts, shred
• 1 package corn tortillas
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 19 oz. green enchilada sauce (chili verde sauce)
• 1 cup milk
• 5 cups sharp cheddar cheese

1. Boil chicken for 20 minutes. Drain and shred.
2. In large bowl, mix together soups, green sauce and milk. Add approximately 1 1/2 cups of mixture to bottom of casserole dish.
3. Cut tortillas into 1 inch wide strips and place into 9X13 baking/casserole dish.
4. Add half of shredded chicken in casserole dish.
5. Add half of the sauce mixture.
6. Add 2 cups of cheese.
7. Layer remaining tortilla strips.
8. Add remaining chicken.
9. Add remaining sauce mixture.
10. Add remaining cheese.
11. Bake for 45 minutes at 350

chicken breasts, corn tortillas, cream of mushroom soup, cream of chicken soup, green enchilada sauce, milk, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/viva-la-chicken-50037460 (may not work)