Rae Nell Harrison Krusen

corn torrillas
1 can cream of chicken soup
1 large can green enchilada sauce
2 cans chopped green chiles (of course I prefer Hatch)
If you prefer chicken use a baked/roasted or grilled chicken shredded
or lean cooked hamburger meat with onions. I always add garlic and onions and some cumino to taste
mix soup, enchilada sauce and green chiles
do not fry the tortillas
dip the tortillas into the sauce and layer them in a pan either square or a 13 by 9...I recomment a 13"x9" because you are going to want leftovers and they are better the next day. Lay the tortillas in a pan sprayed with vegetabe spray, then add your meat, cheese, onions if you prefer, spoon some sauce. then repeat ending up with a layer of chees on the top. You should end up with about 3 layers of tortillas depending on how much meat and cheese you use.
Cook on 350 for about 30-45 minutes or until brown and bubbly on top. When removed from the oven let cool for about 15-20 minutes if you can resist and wait this long as the cheese cools and it spoons out alot easier and is not as runny. It's great the next morning with scrambled eggs and refried beans!
Also try with some cilantro and sour cream on top as a garnish!