2 cups cooked, shredded chicken
1 (10 ounce can) diced tomatoes & green chilies
1 (10-3/4 ounce) can cream of chicken soup
1 cup chicken broth
1/2 cup sour cream
12 6-inch corn tortillas
2 cups Mexican-style shredded cheese
Sliced green onions (for garnish)
Chopped cilantro (for garnish)
Preheat the oven to 350 degrees F. Grease a 9x13 casserole dish with nonstick spray and set aside.
In a large bowl, combine the chicken, tomatoes & green chilies, cream of chicken soup, chicken broth, and sour cream. Set aside.
Layer half of the tortillas into the prepared baking dish. Top with half of the chicken mixture and half of the cheese. Repeat the layer, finishing with cheese on top.
Bake for 30 minutes, until the cheese is melted and the contents are bubbly.
Allow the casserole to sit for at least 5 minutes before slicing.