Here's my recipe for the Showdown:

Chicken Enchilada Casserole

Ingredients
3-4 chicken breasts (or 6 Halves)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies (hot or mild, or a small can of each)
1 (10 ounce) package cheddar cheese grated
1 small onion, diced
1 tablespoon oregano
1 tablespoon garlic poweder
1 teaspoon salt
12 corn tortillas or flour tortillas (I tear them up for easier serving)
16 ounces sour cream

optional: 1 Chipolte with sauce, diced

Directions
1. Place Chicken in large saucepan and cover with water.
2. Sprinkle in oregano, add garlic powder and salt.
3. Boil about 20 minutes and shred from bones.
4. Save broth.
5. Mix soups, sour cream, onion & chiles in large pan (and chipolte if desired).
6. Add only enough broth to slightly thin.
7. Re-season as needed.
8. Simmer on low 15 minutes.
9. Add chicken.
10. In casserole dish, arrange 6 Tortillas flat across bottom, spoon in 1/2 the sauce, sprinkle 1/2 the cheese.
11. Repeat- Tortillas, sauce and cheese.
12. Bake in 350 degree oven for 20 minutes.