Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole 3 boneless, skinless chicken breasts 2 cans cream of chicken soup 3 cans chopped green chiles 1 can Las Palmas green enchilada sauce 4 cups shredded cheese 18 corn tortillas onion, diced (optional) Preheat oven to 350 degrees F. Cook chicken in boiling water until white all the way through; about 20 minutes. Shred chicken; add cream of chicken soup, green chiles and onion (optional) Pour enchilada sauce into shallow bowl; coat tortillas. Layer sauce smothered tortillas in even layer covering the bottom of a 13x9 inch pan. Cover tortillas evenly with 1/3 of chicken mixture; sprinkle 1/3 shredded cheese evenly over chicken mixture. Repeat process until you have 3 layers; ending with cheese layer. Cook in oven for 45 minutes or until cheese is melted and bubbling. Serve