Chicken Enchiladas

My cousin's wife ,Jennifer, gave us a chicken enchilada recipe years ago. After a bit of tweaking, Mom has perfected this rich and festive dish.

CHICKEN ENCHILADAS
6 boneless, skinless chicken breasts
1 large can of green enchilada sauce
1 small can of diced green chiles (optional)
1 can of cream of chicken soup
1 small container of sour cream
corn tortillas
cheese, grated

Boil the chicken in a large stock pot until cooked. Let chicken cool, then shred. In a large bowl mix the sauce, soup, chiles and sour cream until blended. Spray a casserole dish with non-stick spray. Line the bottom of the dish with the corn tortillas. (I cut mine the tortillas in half so they'll fit better). Place shredded chicken atop the tortillas, then put a layer of cheese and cover with the sauce mix. Cover that layer with a layer of tortillas and repeat until the dish is full. On the top of the casserole place a layer of tortillas and a lot of cheese. Bake at 350 degrees for 35-45 minutes, until warmed through. The cheese will look melted and the sauce should be bubbling.

*Hint: To make this dish healthier substitute fat free sour cream, whole wheat tortillas, low sodium soup and low fat cheese.