Enchilada Casserole - cooking recipe

Ingredients

3 to 4 lbs. boiled chicken (boneless)
3 cans enchilada sauce (1 hot, 2 mild)
3 cans cream of mushroom soup
1 can water
2 dozen corn tortillas
16 oz. grated cheddar cheese

Preparation

Boil chicken until done, about 1 hour.
Tear into pieces when cool enough to touch.
Mix and simmer the enchilada sauce, soup and water for 15 minutes on medium on stove.
Tear the tortillas into 2-inch pieces (any shape will do).
In a 9 x 13 inch baking dish, layer:
tortillas, chichen, sauce mixture, and cheese. Repeat until dish is full.
Bake 1 hour at 350.