Mile High Chicken Enchiladas

• 2 cups shredded cooked chicken
• 1 (10 3/4-ounce) can condensed cream of chicken soup or fat free cream of chicken soup
• 1 (4.5-ounce) can chopped green chiles, well drained
• 1 teaspoon chili powder
• 6 (6-inch) flour tortillas
• 1 (8-ounce) package shredded Mexican cheese blend, divided

1. Stir together first 4 ingredients in a small saucepan, and cook over medium heat until thoroughly heated.
2. Place 1 tortilla in a 9-inch pieplate. Spread with 1/2 cup chicken mixture, and sprinkle with 3 tablespoons cheese. Repeat layers of tortilla, chicken mixture, and cheese, ending with tortilla. Cover with foil.
3. Bake at 425u0b0 for 15 to 20 minutes or until thoroughly heated. Uncover and sprinkle with remaining shredded cheese; bake 5 more minutes. Cut into wedges.

chicken, condensed cream, green chiles, chili powder, flour tortillas, cheese blend

Taken from www.myrecipes.com/recipe/mile-high-chicken-enchiladas (may not work)