Chicken Enchilada Casserole

Another one of my children's fave (and Shon's too) is my Chicken Enchilada Casserole. I found the recipe this summer and have tweaked it a little to our liking. Since then it is made at least once a month. It's easy, filling and fairly healthy.

You will need:
about 3-4 chicken breasts
1 cup sour cream
1 cup of chunky salsa (Pace works best for me)
1 small can of green chiles
1 small can of cream of chicken
1 package of 10 flour tortillas (could sub for corn or wheat)
2 cups of shredded cheese (or more...we like cheese) and whatever cheese you like...I use the Mexican blended cheese from Kraft.

Boil your chicken with salt and pepper and a chopped onion. Once done shred the chicken

Combine sour cream, salsa, soup, green chiles and about a cup of the cheese in a bowl. Pour the shredded chicken in to the mixture.

Tear the tortillas in to strips (like lasagna noodles).

In a 2 quart casserole dish sprayed with Pam put a small layer of the chicken and sauce mix. Then layer with tortillas, then chicken and so on...just like lasagna.

One you get to the top, sprinkle the remaining cheese on top.

Place in a 350 degree oven for about 30 minutes until it's bubbly.

Serve with a dollop of sour cream, some extra cheese and salsa if desired on top.

Enjoy!