Chicken Enchiladas

One of Mike's favorite's!

Adapted from recipe by Linae Pickard:

1 can cream of chicken
small can chopped green chiles
1 can evaporated milk
1 can chicken
corn tortillas and grated cheddar cheese

Heat soup, chiles, and evaporated milk in saucepan and heat through stirring constantly. Shred up chicken and add and stir for another minute. (This next part isn't an exact science, but you can't really mess it up) In a casserole dish spray the bottom with cooking spray and put in one corn tortilla. Scoop about 1/4 cup of the wet mixture and spread over the tortilla, sprinkle a little bit of cheese. Layer another 2 corn tortillas over wet mixture and scoop about 1/2 cup wet mixture and spread over the tortillas, and top with more cheese. Next layer with 3 tortillas, and repeat method with 3 tortillas per layer until wet mixture is used up. Either go light on the cheese layers, or maybe go every other layer - you want it to be cheesy, but not TOO cheesy. After the last of the wet mixture is spread on top of the last layer of tortillas then cover with cheese and bake at 350 for 20-30 minutes, you want the cheese on top to be bubbly and starting to brown. Serve with green salsa and light sour cream