2-3 cooked, boneless,skinless chicken breast halves, cut into small pieces
1 can (28oz) or 2 cans (15oz each) mild red enchilada sauce
1 (8oz) container sour cream
1 can (12 fl oz) evaporated milk
2 cups shredded cheddar cheese
1 (4oz) can diced green chilies, undrained
1 pkg (12 tortillas) 7" corn tortillas
Combine enchilada sauce & sour cream. Combine milk, cheese & chilies in a saucepan. Cook over med heat, stirring constantly until cheese has melted. Remove from heat. Grease a 9x13 baking dish. Spread 1 cup of enchilada sauce mixture on the bottom of the pan. Layer with 4 tortillas, 1 cup enchilada sauce 11/2 cups chicken & 1 cup cheese sauce. Repeat layers twice. Cover with foil & bake @ 350* for 40 minutes. Uncover & cool for at least 10 min. before serving.
Since I hardly ever follow a recipe to the letter; adjusting it to fit our taste I used mexican cheese blend instead of cheddar, medium enchilada sauce instead of mild( I think I'll use hot the next time, we like spicy & it wasn't very) & just regular 2% milk instead of evaporated. I also melted mozzarella cheese on top right before I took it out of the oven. We ate it just like that with salad, but you could top it with lettuce, tomato, sour cream, salsa, guacamole, etc and it would be delicious!!