Green Chile Chicken Enchiladas - cooking recipe

Ingredients

Sauce
1 lb shredded cooked boneless chicken breast
6 green chilies, roasted, peeled and diced
1 (14 ounce) can cream of mushroom soup
1 (14 ounce) can cream of chicken soup
water or milk, to fill both cans
salt
garlic
2 dozen corn tortillas
2 cups shredded cheese (colby, munster, jack or mixture)

Preparation

Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking.
After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
It goes as high as there is ingredients (usually 4 or 5 layers).
Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served.
I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.