I found the recipe from Homemaking Challenge. She gives pictorial step by step directions. Here's her recipe. She even says you can make it the night before and then just put in the oven. Pastor liked it better than my "very time consuming" Chicken Enchiladas. Since these took only 20 minutes (instead of 60 for the Enchiladas) we will be making this more often!
Chicken Tortilla Bake
2 10 3/4oz cans of cream of chicken
1 10oz can of dice tomatoes and green chilies
12 6in corn tortillas
3 cups of cooked chicken
1 cup shredded Mexican cheese blend
Preheat oven to 350 degrees
Combine the 3 cans and mix them up, then set aside
Chop up the tortillas into bite sized pieces.
Layer 1/3 of the tortillas onto the bottom of a 3 quart pan
Place half of the chicken on top of the tortillas
Then spoon 1/2 the soup mixture on top of the chicken
Repeat layers and top with the rest of the tortilla strips.
Cover and bake for 40 minutes
Top with cheese and bake an additional 5 minutes until the cheese melts