If you are using fresh chicken breasts, cook the chicken and season with salt and pepper. Cut up into bite sized pieces. If you are using a rotisserie chicken, I used the whole chicken and cut it up into bite sized pieces. (set this aside).

Preheat oven to 400 degrees Fahrenheit. Spray two 10.5 inch cast iron skillets with cooking spray to reduce sticking. Layer 4 10-inch tortillas in each pan. Spread the shells out so that they cover pan like a pie crust would. (the tortillas I purchased were 10 inch tortillas and there were 10 in a package - I used all of them).

Drain butter beans and corn. Add the beans and corn - Split between both skillets.

Add 1/2 the cut up chicken into each skillet. Add one can of chopped tomatoes to each pan. Add the chopped green chiles - Split between both skillets. In a Separate bowl, mix the cheese soup with the milk. Add 1/2 of the cheese soup - Split this between the two skillets.

Add 1/2 of the enchilada sauce - Split between the two skillets. Top each skillet with 4 oz. of the shredded cheese.

Take the remaining two flour tortillas and soak in a bit of the enchilada sauce on both sides. Then place one on top of each skillet. Add the remaining enchilada sauce and cheese soup - Split between the skillets.

Bake the Mexican-Style Chicken for 30 minutes. Add the rest of the shredded cheese - Split between the two skillets. Bake for another 15 minutes until the cheese is melted and bubbly.

But each skillet into 6 pieces. Service with your choice of toppings and side dishes. I served with rice on the side. We topped ours with lettuce, tomato, and sour cream. This bake creates and delicious sauce. Drizzle some of the flavorful sauce on top too for even more flavor.