This is a recipe I picked up in Honduras last year when I went. I have made it here at home as well and when they made it again this year I just knew I had to share it.
2 1/2 pounds of skinless chicken breasts
1 large can of cream of mushroom soup
2 cans 8 oz. diced chilies
3 cups of shredded cheddar cheese
2 cups of sour cream
2 packages flour tortillas
Cook the chicken breasts in a pan until done and then cut in bite size pieces. Lightly grease a 13 x 9 cake pan and put in a layer of tortillas . Mix the chilies and sour cream with the cream of mushroom soup, then add a layer of this mixture over the tortillas. Sprinkle on a layer of the cheese. Now place in a layer of the chopped up chicken breast, followed by a light layer of the salsa. Put a layer of tortillas over the top of this.
Cover top layer with tortillas and sprinkle remaining cheese over the top.