1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
3 cups shredded Monterey Jack cheese
In a greased 13x9-in. baking dish, layer half the tortilla strips, half the chicken and half the chilies. In a large bowl, combine the soups and sour cream; spread half over the chicken. Top with half the cheese. Repeat layers.
Bake, uncovered, at 350° for 45 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving.