Ingredients

• 1 dozen flour tortillas
• 2  cups shredded chicken
• 1 pound Colby Jack Cheese, grated and divided
• 1-large can of cream of chicken soup
• 1 cup chopped green chiles
• 1 egg
• Sour cream and all your favorite Enchilada toppings!

Preparation

1. Spray an 8-inch spring form pan  the pan with cooking spray and line it with parchment. Set side.
2. In a large bowl mix the soup, chicken, green chile, half of the cheese, egg. Add salt and pepper to taste.
3. Begin layering with first a tortilla and a scoop of filling, keep each layer of filling thin and portion your scoops so you have enough equal amounts to layer all the way up to the top.
4. Gently press each layer down so they become one in the oven.
5. Top the with the remaining cheese and cover with aluminum foil.
6. Bake at 350 degrees for approx. 40-45 minutes, or until the cheese is melted and it’s hot all the way through.
7. Remove foil and bake an additional 5-10 minutes or until brown.
8. Let cool a bit before removing from the pan.
9. Place onto serving platter, and top it with sour cream and any other toppings you’d like.