Chicken Enchilada Casserole (Diane)

1 pound of grated cheese ( I don't measure, I just grate up lots of cheese.)
2 can of chicken broth
1-26 oz. can of cream of chicken soup
1-19/20 oz. can of enchilada sauce (larger can)
1-10 oz. cans of chunk chicken (large cans). --you could just cook the chicken and de-bone it, but that's too much work.
1 pkg. of corn tortillas (3 dozen)

Mix 1/2 of soup, all of the enchilada sauce, both cans of chicken & most of the cheese together. (Save enough cheese to put on the top layer.)
Spray 9' x 13" pan with non-stick spray. Heat chicken broth. Dip tortilla shells in chicken broth ^ make a layer of shells in pan. Next, spoon meat mixture on top of tortilla shells & spread all over the shells. continue making layers of both until all meat mixture is gone. (You'll use about 1/2 the tortilla shells.) Spread remaining soup over top. Sprinkle with remaining cheese on top. (I like to add chopped olives also and sometimes sour cream.) Bake at 350 degrees for 30-45 minutes.
(This recipe is my version.) The original recipe calls for 1 can of tomatoes with chili peppers, instead of my replacement of enchilada sauce. I just used the pre-shredded cheese that comes in a sack. I used the taco blend-cheddar, Monterey jack and jalapeño peppers .