What you need:
12 dozen corn tortillas
1 small can of green chilies
1 can of cream of chicken soup
1/8 cup of milk
1 cup of sour cream
1 can of chicken
1/2 diced onion
1/2 cup of kale, sliced (optional)
cook onion in a large sauce pan, until clear.
add soup, chilies, milk, 2 cups of grated cheese to pan. stir until melted. (should be very hot!)
soften tortillas by spritzing with water on either side, then grilled (30 seconds each side) in a skillet. stack. cut into wedges.
remove sauce pan from heat add 1 cup of sour cream, stir.
add tortilla wedges, can of chicken(drained), 1/2 cup of chopped kale (optional). mix well.
pour from sauce pan into 9 x 13 baking dish. top with cheese. cover with foil. bake at 350 degrees until cheese is melted.