Green Chile Chicken Enchiladas

Okay heres a rough draft for the green chile enchiladas you can adjust it to the way you like but this is the way i do it.

INGREDIENTS: 

1 family pack of chicken breast (about 7-10 pieces) boneless and skinless
1 family size can of campbells cream of chicken soup
1 family size can of campbells cream of mushroom soup
1 block (16 oz.) monterey jack cheese shredded
1 small can of green chilies 
aporox. 12-16 corn tortillias (depending on the size of your pan)
1/2-1 tsp. garlic salt ( i dont measure i just sprinkle it in until i like the taste)
1/2-1 tsp. black pepper (same as the garlic salt)


Directions-

Boil the chicken breast until they are done about 15-20 mins. Let the chicken cool then shred into a large pot, add in the soup,green chilies, garlic salt, pepper and stir together. Fry your corn tortillas lightly in a pan with oil ( i just put them in for 10 secs. each) they dont need to be all the way done,  take a spoonful of the chicken mixture and put it on the bottom of you pan, then add a layer of tortillas, then more chicken mix, then a layer of cheese. Continue layering until you reach the top of your pan or until you run out of mixture. The last layer should be cheese. Put it into the oven and bake on 425 for 15-20 mins. pretty much enough to melt the cheese so its lightly browned and bubbly. I let mine sit for about 10 mins. so it can set it then enjoy.