Enchilada Zagna

Ingredients

• 2 or 3 boneless, skinless chicken breast halves, cooked and cut into small pieces (3 cups), divided
• 1 can(s) or 2 (15 ounce cans mild red enchilada sauce (28 ounce can)
• 1 package(s) sour cream (8 ounce pkg)
• 1 can(s) evaporated milk
• 1 package(s) shredded cheddar cheese (2 cup 8 ounce pkg)
• 1 can(s) diced green chilies, undrained (4 ounce can)
• 1 package(s) 12) 7 inch corn tortillas

Preheat oven to 350°. Grease 9x13-inch baking dish. Combine sauce and sour cream in medium bowl. Combine milk, cheese and chilies in medium saucepan. Cook over medium heat, stirring constantly until cheese has melted and mixture is smooth. Remove from heat. Spread 1 cup enchilada sauce mixture, 1...

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