Enchilada-zagna (Emlyn)

2 to 3 cooked, boneless, skinless chicken breasts cut into small pieces
1 28 oz can or 2 15 oz cans mild red enchilada sauce
1 8 oz container sour cream
1 12 oz can evaporated milk
2 cups shredded cheddar cheese
1 4 oz can diced green chilies, undrained
1 pkg (12 tortillas) 7 inch corn tortillas

*Grease 13 x 9 inch baking dish
*Combine enchilada sauce and sour cream
*Combine evaporated milk, cheese ,and chiles in medium saucepan.
Cook over medium heat until cheese has melted and mixture is smooth.

(Will be runny)

*Spread 1 cup enchilada sauce mixture on bottom of baking dish.
* Layer: 4 tortillas

1 cup enchilada sauce mixture
1 1/2 cups chicken
1 cup cheese sauce
*Repeat layers

*Top with remaining tortillas, enchilada sauce mixture, and cheese sauce
*Cover with foil. Bake at 350 degrees for 40 minutes.
Uncover. Cool 10 minutes before serving.