I made these last night and neglected to post it. This is my ghetto version of a New Mexico favorite.
Leftover rotisserie chicken (about a cup chunked or shredded)
1/4-1/2 cup green chile, canned or frozen, to taste
6 corn tortillas
1 1/2 cups shredded cheese
1 can cream of chicken soup
1. Shred chicken, add to a large bowl. Add green chile and soup to bowl and mix until combined.
2. Dip tortillas in soup mixture and line bottom of a glass baking dish with 3 tortillas. Layer half of the soup mixture on top of the tortillas. Cover with half of the cheese. Repeat process for a second layer. Top with cheese.
3. Bake in a 350 degree (F) oven for 20 minutes.