Easy Enchilada Casserole

10-3/4  fl. oz.		condensed cream of chicken soup
24  ounces		cooked skinless, boneless chicken breast halves, chopped
8  ounces		sour cream
1/2  cup		chopped green onions
3  cups		salsa
4  ounces		diced green chiles
3  cups		shredded Monterey Jack cheese
6		(8 inch) flour tortillas

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1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium bowl combine the soup, chicken, sour cream and green onions. Mix together. In another small bowl combine the salsa and green chile peppers and mix.
3.In a lightly greased 9x13 inch baking dish layer as follows: 4 flour tortillas (cover the bottom of the dish), 1/2 of the chicken mixture, 1/2 of the salsa mixture, 1 1/2 cups of shredded cheese. Repeat layers. Add another layer of 4 tortillas and top with the remaining 1 cup of cheese. Cover and bake in the preheated oven for 55 minutes. Uncover and bake for an additional 5 minutes, until the cheese is melted on top. Let stand 5 minutes before cutting.