Ingredients :

• Corn tortillas — Get the small ones, about 15 cm. As they cook in the sauce, they absorb the liquid and become melt-in-your-mouth tender—they don’t stay crunchy, and that’s exactly what we’re looking for here. Wheat tortillas also work but give a doughier, less interesting texture.
• Canned cream of chicken soup — This is the backbone of the sauce. Two cans, undiluted—use them as they are, directly in the pan. They bind everything together and bring that velvety side that no improvised béchamel would reproduce as easily on a weeknight.
• Tomatoes with green chilies — Canned crushed tomatoes with mild chilies—a classic in well-stocked groceries or international aisles. Drain them very well before adding. If you include their juice, the sauce will be too liquid and soak the tortillas instead of binding them.
• Shredded chicken — Leftover roast chicken, poached breasts, or supermarket rotisserie chicken—all three work. The chicken will cook further in the oven and soak up the sauce, so no need for perfection at this stage. What matters: that it is well shredded, not in large cubes.