In a bowl combine the cans of cream of chicken, sour cream, green chilies, cumin, salt and pepper. Make sure it is stirred well. Then add in the shredded chicken.

Now spread a little of the chicken cream mixture on the bottom. Then layer as follows: the corn tortillas, chicken/cream mixture, cheese, tortillas, chicken/cream mixture, cheese, tortillas. Next I topped the tortillas with the rest of the cheese. Really you can finish it any way you like but I liked having the top tortillas crunchy with cheese.

Bake at 425 for 30 minutes.