4 cups shredded chicken (cooked however you prefer)

1 can cream of chicken soup

1 4 oz can diced green chilies

1 cup sour cream (we happen to use light, but any kind works)

⅔ cup milk

3 cups shredded sharp cheddar cheese

12 corn tortillas

1 teaspoon garlic powder

2 Tablespoons dried chopped onion

pepper to taste

Prepare 4 cups of shredded chicken however desired

Pre-heat oven to 350° F

Prepare a baking dish with non-stick spray

In a bowl, combine the cream of chicken soup, sour cream, milk, chilies, and seasonings

Cut 6 tortillas into 4 equal pieces (by cutting them in half twice)

Line the bottom of the baking dish with the tortilla pieces

Put 2 cups (1/2) of the shredded chicken over the tortilla pieces

Pour 1/2 of the sour cream mixture over the shredded chicken (smooth with a spoon, as needed)

Add 1/2 of the shredded cheese on top of the sour cream mixture

Cut up 6 more tortillas into quarters and place them over the shredded cheese

Repeat the layering process by adding the remaining chicken, then the remaining sour cream mixture, and the rest of the shredded cheese

Cover with foil and bake for 40 minutes