Green Chile Chicken Enchilada Casserole

2 cups cooked chicken, cut into pieces
12 corn tortillas
1/2 cup sour cream
1/2 cup milk
1 can cream of chicken soup
1 eight ounce can green chiles
1 pound cheddar cheese, grated
Preheat oven to 350 degrees. In a large bowl mix together sour cream, milk, cream of chicken soup and the green chilies.  Lightly grease a 9×13 casserole dish. Tear 6 tortillas into pieces and place on the bottom of the pan.  Put half of the chicken on top of the tortillas. Pour half the sour cream and soup mixture over the chicken and spread evenly with a spatula. Sprinkle half the cheese over the mixture. Repeat the layers of tortillas, remaining chicken, sauce, and then cheese.  Cover the casserole with foil. Poke a small hole in the middle of the foil to allow steam to escape.  Bake for 40 minutes. Carefully remove the foil and bake for an additional 10 – 15 minutes until bubbly.  Remove from oven and let rest 5 minutes before serving.

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