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• 2 cups cooked chicken shredded or diced
• 2 cups shredded monterrey jack cheese
• 1/3 cup sour cream
• 4 ounce canned diced green chilis drained if needed
• 15 ounces can chicken broth
• 12 6-inch corn tortillas, cut in half
• 10.5 ounces cream of chicken soup
• Salt and pepper to taste

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1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together the cream of chicken soup, sour cream, chicken broth, salt, and pepper. Add chicken, cheese (reserve some for top) and diced green chilis. Mix until everything is combined.
3. Spray the bottom of an 9x13" baking pan. Cover the bottom of the pan with tortillas.
4. Repeat layers until gone.
5. Top with reserved cheese.
6. Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
7. Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.

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