Chicken Enchilada Casserole - cooking recipe

Ingredients

1 whole chicken, cooked or 4 chicken breasts
1 pkg. (8) large flour enchilada shells
2 cans cream of mushroom soup
1 can evaporated milk
1 can chopped and peeled green chilies
1 to 1 1/2 lb. grated Monterey Jack cheese

Preparation

Layer 4 enchilada shells on the bottom of a 9 x 13-inch casserole dish.
Mix together all of the remaining ingredients (except cheese) in a mixing bowl. Spoon in half of the meat mixture and sprinkle on half of the cheese.
Trim off excess enchilada shells.
Repeat with remaining shells, meat mixture and cheese.
Bake at 350\u00b0 for 45 minutes.
Let stand 15 minutes before cutting.