Sour Cream Enchilada Casserole

Recipe from Great Grandma Gladys McRae. I simplify it by making it into a casserole, but this recipe can be made as actual enchiladas, too.

2 cans cream of chicken soup
1 small carton sour cream (2 cups)
1 can chopped green chilies, drained
2 cups cooked, chopped chicken
4-5 green onions, chopped (including green portion)
shredded cheddar cheese
12 corn tortillas

Mix together first five ingredients. Soften tortilla by wetting and microwaving for 5 seconds (I do a plate of 5 or 6 for 30 seconds). Spread a small amount (about 1/4 cup) of chicken mixture on bottom of 9x13. Put a single layer of tortillas (use 6), then 1/2 the chicken mixture. Sprinkle cheese on. Repeat layers, ending with a cheese topping. Bake for 30 minutes at 350, or until cheese is melted and bubbly.