Servings: 6

10¾ ounce can cream of chicken soup 10¾ ounce can cream of chicken soup
10¾ ounce can cream of mushroom soup 10¾ ounce can cream of mushroom soup
1 cup sour cream 1 cup sour cream
7 ounce can diced green chilies, drained 7 ounce can diced green chilies, drained
16 6 inch corn tortillas, cut into strips and divided 16 6 inch corn tortillas, cut into strips and divided
1½ cups cooked chicken, shredded and divided 1½ cups cooked chicken, shredded and divided
8 ounces shredded cheddar cheese, divided 8 ounces shredded cheddar cheese, divided

Preheat oven to 350°F.
In a bowl, combine soups, sour cream and chilies; set aside.
Arrange half of the tortilla strips in a lightly greased 13x9 baking pan.
Layer with half each of the chicken, soup mixture and cheese.
Repeat layers, ending with cheese.
Bake, uncovered, for 30 to 35 minutes, until heated through and cheese is bubbly.