"A simple and typical New Mexican favorite that can be toned down or spiced up depending on your palette! Using lighter cheese and soup reduces the fat substantially without sacrificing taste. Goes well with spanish rice and beans."
Preheat oven to 350 degrees. Cook chicken breasts and green chiles thoroughly in water (microwave works very well, and quickly). Meanwhile, mix together soup, salsa, and mayonnaise (if desired). Drain and shred cooked chicken. Spoon 3 oz. of the enchilada sauce in bottom of 9x13x2 pan. Place 3 corn tortillas to cover bottom. Top with 1/3 soup mixture, 1/3 chicken, 3 more oz. enchilada sauce, 2 cut up cheese slices and 1/4 of shredded cheese. Repeat twice. Finish off with remaining tortillas, enchilada sauce, and shredded cheese. Bake covered in foil 30 min. Remove foil and finish cooking 10 min. until browning and bubbly. Let stand 3 min. before slicing.