Green Enchilada Casserole (Southern Living 1979)

Overall a good recipe - relatively a quick meal from start to finish - if the chicken is already prepared.

Green Enchilada Casserole
6 (6-inch) corn tortillas, broken into pieces
Equivalent of 2 cans of homemade cream of chicken soup (new recipe, which was very good)
1/2 cup whole milk
1 pound chicken (I boiled mine and cut into chunks)
1 (4-ounce) can chopped green chiles, drained
1 cup shredded Cheddar cheese

Arrange tortillas in bottom of 9x13 casserole dish; set aside.
Prepare the homemade cream of chicken soup.  Once thickening begins, add milk, chicken, and chiles to the saucepan; bring to a boil, stirring often.
Pour chicken mixture over tortillas; sprinkle with cheese.
Bake at 350F for 20 minutes.