I use my solar oven for this delicious casserole with a Mexican flair. But you can use a regular electric or gas oven as well. ~TxH~
Cool and cut 3 medium chicken breasts into cubes (or about 3 cups, cubed) and set aside.
Make casserole filling by sauteing onion and garlic in a small amount of oil until translucent. Then add 1 un-drained can diced tomatoes, 1 can green enchilada sauce, 1 can Cream-of-Chicken soup and 1 can drained chopped green chiles. When heated through add cubed chicken and stir gently - heat until warmed through.
In a casserole dish spread just enough sauce to coat bottom of dish. Then layer 3 corn tortillas on top of sauce. Ladle 2 cups meat mixture on top of tortillas and spread to edges of dish. Sprinkle 1/2 cup cheese over all.