Chicken enchilada casserole

• 3 pieces Chicken Breast, Cooked And Shredded (I would venture to say that you can cook 4-5 breasts with this recipe and it will still be a good consistency.)
• 1 cup Chicken Broth
• 1 can (10 Oz. Can) Cream Of Mushroom Soup
• 1 can (10 Oz. Can) Cream Of Chicken Soup
• 1 can (8 Oz. Can) Herdaz Green Chile Sauce
• 14 pieces Corn Tortillas
• 2 cups Shredded Monterey Jack Cheese

Preparation Instructions

Grill or boil chicken until completely cook. Take the chicken breasts and shred them.
In a large pan, combine chicken broth, cream of mushroom soup, cream of chicken soup, and the green chile sauce. Simmer for 15 minutes.

In a baking dish that is slightly smaller than a 9×13, tear half of the tortillas into pieces and layer the bottom of the pan. Layer the shredded chicken on top of the tortillas. Once the sauce mixture is done simmering, pour half over the tortilla mixture. Add a layer of cheese on top of the sauce.
Repeat once more.

Cook at 350F for 40 minutes.

Serves 6