Verde Chicken Tortilla Pie (or make them enchiladas)

This is what I served as my entree last night.  I was thinking about it, & I have no idea why I have never posted this b/c it is my all time favorite!  I usually make them into enchiladas, but I told Jay O. after doing it this way...I might never go back to the enchilada way again!  This was SO simple!

Ingredients:
12 corn tortillas
1 rotisserie chicken, shredded w/skin removed
1 can 98% fat free cream of chicken soup
1 16 oz. container LIGHT Sour Cream
1 8 oz. container chopped green chilies
1 Jar Verde Salsa
Monterrey Jack Cheese, shredded
Add green onion on top, or sprinkle taco seasoning to add color.

Directions:
Heat oven to 375
Combine cream of chicken soup, light sour cream, and green chilies into a medium size bowl, stir well.
In a baking dish, spread the mixture on the bottom of the dish.
Heat a DRY, small skillet over high heat.
Individually heat each tortilla in the skillet on each side before placing it into the dish.
Here's the process (not forgetting to heat each tortilla, of course!)...  
Spread mixture on bottom-->place 4 tortillas on top into a square-->spread more mixture on top-->sprinkle shredded chicken on top-->pour verde salsa on top of chicken-->sprinkle cheese on top of salsa-->4 more tortillas-->mixture-->chicken-->salsa-->cheese-->REPEAT THIS PROCESS ONE MORE TIME.  Bake at 375 for 30-35 min.

 

I usually set the extra salsa out as an option to put over the top of each serving.
If you would like to make enchiladas, simply spread the mixture on the bottom of the dish, heat each tortilla & spread a spoonful of the mixture (just mix verde salsa into the mixture if making enchiladas) inside of the tortilla, sprinkle chicken & cheese & roll up.  After you've finished all of the tortillas & they're evenly lined up in the dish, spread the mixture & sprinkle cheese on top!  If you're making enchiladas, you will need more than 12 tortillas.