Recipes from Pilgrim's Kitchen

• 4 Pilgrim's Pride chicken breast halves; cooked, boned and diced
• 1 small package corn tortillas (10)
• 1 (10-oz.) can green enchilada sauce
• 1 small can (4 oz) chopped green chilies
• 1 (10 3/4-oz.) can cream of chicken soup
• 1 (12-oz.) can evaporated milk
• 1 package Four Cheese Mexican Blend shredded cheese

Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with tortillas. Place a layer of the cooked, diced chicken on the tortillas. Add a layer of sauce mixture and a layer of cheese. Repeat layers, ending with cheese.

Bake in a preheated 350° oven for 25 minutes or until top is lightly brown and the sauce is bubbling.

Serves 8 - 10