boil chicken breasts until completely cooked, let cool and shred.

clean and chop green Chile

preheat oven to 350

add shredded chicken to large pot and lightly season with creole seasoning and mix. add chopped green Chile, and cook over medium heat 3-5 minutes.

add cans of cream of mushroom and cream of chicken to chicken to green Chile mix. stir in milk until sauce thinned a bit and easier to stir. I like to add a bit of pepper as well.

spoon about 2-3 tablespoons of sauce on bottom of 13x9 pan, spread thin it just keeps tortillas from sticking. cover bottom with 6 corn tortillas, add sauce, and add desired amount of cheese. repeat layers with remaining tortillas and sauce. I do three layers, sometimes four if I have enough room.... feel free to add extra cheese to top layer.

bake in oven uncovered for at half an hour or until cheese is nice and bubbly.

serve with beans, rice, salad, or top with sour cream, lettuce and tomato, or fried egg.

* can use 1lb ground beef instead, just exclude cream of chicken and add extra can cream of mushroom. can also use yellow corn tortillas, fry until soft in oil before layering in casserole. can be served by individual layers instead of casserole or rolled and covered with sauce.