Ingredients:
12 corn tortillas
2 cups of green enchilada sauce (las Palmas hot my fave)
1 cup sour cream
4 oz diced green chiles
1 can of Campbell’s cream of chicken soup
1 rotisserie chicken,
shredded Shredded Mexican blend cheese
Salt and pepper (cumin as well)

mix all the wet ingredients.

quickly fry about 12 tortillas.

In 9X13, layer wet, torilla, chicken, then cheese.   

Repeat 3 layers.

Bake 350 for 20 mins.