Hi Belinda, I was surfing this week's Atlanta Food section, and here is a recipe that seems to meet the criteria you asked for. Guess you could add the chicken. Hope it is helpful to you.Enchilada Casserole

Makes 10 generous servings

Preparation time: 1 hour

Cooking time: 1 hour, 10 minutes

20 8-inch flour tortillas

1 cup vegetable oil

3 8-ounce packages grated cheese (1 Monterey Jack, 1 sharp cheddar, 1 mild cheddar)

2 cans (10 3/4 ounces each) cream of chicken soup

1 can (10 3/4 ounces) cream of mushroom soup

2 (16 ounces each) jars taco sauce (1 mild, 1 medium)

1 (10-ounce) can diced tomatoes and green chiles

3 (4.5 ounces each) cans peeled and chopped green chiles

1 quart sour cream, divided

4 fresh tomatoes, chopped

1 head of lettuce, shredded

1 (16-ounce) jar taco sauce for serving (mild, medium or hot)

1 large bag tortilla chips

Preheat oven to 350 degrees.

In a large frying pan, heat oil over medium heat. Fry each tortilla for 5 to 8 seconds per side. Remove to a plate and separate each tortilla with a paper towel.

Have ready 4 mixing bowls. In the first, combine all grated cheeses. In the second, mix the soups. In the third, mix the two jars of taco sauce. In the fourth, mix the tomatoes and chiles.

On a large working surface, place 1 tortilla. Along the center line of the tortilla, place 2 tablespoons of grated cheese, 1 tablespoon soup, 1 tablespoon taco sauce and 1 tablespoon of the tomato-chiles mixture. Roll up tortilla and place at the end of a 13 1/4-by-9 1/2-by-2 3/4-inch lasagna baking pan. Continue to roll up the tortillas and place them in the pan, packing tightly, forming two rows of 10. When all the tortillas are rolled, pour any remaining soup, chiles, taco sauce and cheese over them. Bake 1 hour or until bubbly. Spread 2 cups sour cream over casserole and return to oven for another 10 minutes. Let cool 20 minutes. Slice and serve in squares as you would lasagna. Serve with bowls of the remaining sour cream, chopped tomatoes, shredded lettuce, taco sauce and chips.

Per serving (with all the sour cream, taco sauce and tortilla chips): 1,024 calories, 31 grams protein, 66 grams fat (percent calories from fat, 58), 79 grams carbohydrates, 114 milligrams cholesterol, 2,148 milligrams sodium, 6 grams fiber.