Chicken Enchilada Casserole

INGREDIENTS:

• 2 cans shredded chicken (or boil chicken breasts and shred yourself)
• 1 can diced green chilies
• 1 can cream of celery soup
• 1 16oz container sour cream
• 1 package corn tortillas (not the smallest one)
• 1 large package shredded cheese

DIRECTIONS: 

1. In a saucepan, mix together the chicken, chilies, soup & sour cream. Bring to a slow boil. This is just to get it hot & mixed up.
2. While the above is heating up, take your corn tortillas and cut them into 4's. 
3. Preheat the oven to 350° or 375°.
4. (Once mixture is hot) In casserole dish, put one layer of corn tortillas on the bottom. Spread layer of mixture over the tortillas & cover with layer of cheese. Repeat until you are out of the mixture. You should end with the top layer as cheese.
5. Put in the oven for 15-20 minutes. (You can take it out when it is bubbly - this is just to heat up and melt the cheese. You could pre-make this and when ready, put into the oven)