18 (6 inch) corn tortillas
1 can (10 ounces) green enchilada sauce
1 can (10.75 ounces) cream of mushroom soup
1 can (10.75 ounces) cream of chicken soup
1 cup sour cream, plus extra for serving
1 can (7 ounces) diced chilies
4 to 6 cups shredded Mexican blend cheese (just depends on how cheesy you’re feelin’)
Spray 9 x 13 inch casserole dish with cooking spray. In a large bowl whisk together soups, sour cream and chiles. Pour enchilada sauce in bottom of the casserole dish. Place 6 tortillas down over the top of the sauce. Spoon half of the soup mixture on top of tortillas. Sprinkle 1/3 of the cheese on top. Repeat layer. Top with remaining tortillas and cheese. Loosely cover with foil. Bake in a 350 degree for 20 to 30 minutes. Uncover and bake another 5 to 10 minutes or until bubbly. Serve with extra sour cream.