Amber's Green Chile Enchiladas

This is my sister's recipe picked up from a guy that works on their farm. They are fabulous!
Ingredients:

4 Chicken Breasts
Chopped Garlic to taste
Pepper to taste
Salt to taste

3 Cans Cream of Mushroom Soup
2-8oz. Cream Cheese
2 cups chopped Green Chile (The Bueno frozen kind is best if you don't have access to authentic New Mexican green chile)

1 Small Package Corn Tortillas

3 Cups Shredded Colby Jack Cheese (I usually buy the pre-shredded Mexican cheese in the bag)

Directions:

Boil the first 4 ingredients until chicken is completely cooked but still tender. Then remove chicken from stock and let cool before shredding.

In a large pan combine next 3 ingredients until smooth and creamy.

In a 10 x 13 baking dish: layer corn tortillas so they cover the bottom in a thin layer. They will overlap each other should take approx. 6 tortillas.

Then add shredded chicken in with sauce and make one layer over tortillas then a layer of cheese. Then another layer of Tortillas and repeat the same step until the pan is filled to the top. Last layer should be cheese.

Bake at 350° until Cheese is brown and sauce is bubbling.

Serve with Fresh hot tortillas or sopapillas.