Creamy Green Chicken Enchiladas

1. Preheat the oven to 350 °F (175 °C). 2. In a small bowl combine the enchilada sauce and the cream of chicken soup. In a large saucepan, over medium-low heat warm up the enchilada sauce mixture. In a 9"x13" baking pan pour a little bit of the enchilada sauce, just enough to coat the bottom. 3. Layer 6 tortillas on the bottom of the baking pan, in a single layer. Add 1/2 of the cooked shredded chicken and sprinkle with 1/3 of the cheese. Pour 1/3 of the enchilada sauce over the top. 4. For the second layer: layer 6 more tortillas in a single layer. Sprinkle the remaining chicken and then sprinkle on a 1/3 of the cheese. Pour 1/3 of the enchilada sauce on top. 5. Layer the last 6 tortillas on the top, pour remaining enchilada sauce on top and then top with remaining cheese. 6. Cover with foil and bake for 20 minutes. Then uncover and bake for 5 minutes or until cheese is melted.