Mom's Chicken Enchiladas

So, as another family staple I must post the recipe for Mom's Chicken Enchiladas.  I think mom started making this in the 70's when making soup based casseroles were all the rage. Growing up in Arizona, you would think we would be eating Mexican food all the time.  Well we do now, but this was the closest thing we got back then except for a night out to Don Ruben's. You would NEVER find this on a menu in a Mexican food restaurant, but we love it nonetheless.  It can be made to serve a crowd, and is pretty economical, too.  This is one even my sister Kam can make and we always get requests for the recipe.

Chicken Enchiladas
3-4 chicken breasts
2  cans of Cream of Chicken Soup
1 can diced green chilies

1 teaspoon chili powder
1 pkg shredded cheddar cheese
1 pkg (12) corn tortillas
1 T. oregano
onion, salt, pepper

Boil the chicken until cooked, about 20 minutes. (I usually throw some onion, salt, and and pepper into the water to season)  Let chicken cool and shred. RESERVE the chicken broth.  Make "sauce" by combining soup, green chilies, chili powder, oregano, and about 2 soup cans full of the chicken broth. (I strain the broth, but I don't think mom ever did.)

Spray 9 x 13 " casserole dish with cooking spray.  Layer in this order:  tortillas (cut to fit, if needed), soup mixture, pieces of the shredded chicken, then cheese.  Repeat.  In a usual casserole dish, I can get 3 layers.

Cover with foil and bake for 45 minutes @ 350 degrees or until bubbly.  Can be made a day ahead and refrigerated until cooked, which is nice for parties.