Ingredients:

2 cans White Chunk Canned Chicken Breast
1 can Camp bells New Southwestern Pepper Jack Soup
8 ounces Sour Cream
1 Small Can Diced Green Chilies
10 Small Tortillas (flour, Wheat Or Corn)
1 large Bag Of Shredded Cheddar Or Mexican Blend Cheese

Directions:

Mix soup, chicken, sour cream & green chilies together in a bowl.

Layer tortillas in the bottom of a 13 X 9 baking pan, then pour some of your chicken filling from the bowl over the tortillas (about half) and spread evenly.

Sprinkle a layer of shredded cheese. Repeat steps for another layer and cover with remaining cheese.

Bake at 400 degrees F until hot, brown & bubbly! Takes about 20-30 minutes. Serve with sour cream, chopped lettuce, salsa and any other toppings desired (Black olives, guacamole, chopped tomatoes, etc)