Cheesy Chicken Enchilada Bake

My favorite make-at-home Mexican dish. This is definitely NOT for someone who is trying to watch their weight!

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 1 13x9 pan

Ingredients

• 1  lb chicken, cooked and chopped into bite size pieces
• 1 (12 ounce) can  cream of chicken soup
• 3 (8 ounce) cans tomato sauce
• 1  cup milk
• 8  ounces sour cream
• 3  tablespoons red chili powder
• 1⁄4 teaspoon cumin
• 1⁄8 teaspoon onion powder
• 1  lb cheese, grated (I prefer Cheddar Jack)
• 18 -20  corn tortillas

Directions

1. Preheat oven to 350°F.
2. In a large pot combine chicken, soup, tomato sauce, milk, sour cream, and spices.
3. Bring mixture to a boil, then reduce heat and simmer for 15 - 30 minutes, stirring occasionally. The longer it simmers, the tastier it gets!
4. Remove sauce from heat.
5. Get out a 13x9 cake pan.
6. Put a thin layer of the sauce mix at the bottom of the pan - just enough to coat the bottom.
7. Put a layer of corn tortillas (about six) on the bottom of the pan.
8. Sprinkle about a third of the cheese on top of the tortillas.
9. Pour half of the remaining sauce on top of the cheese.
10. Add another layer of tortillas.
11. Sprinkle another third of the cheese on top of the tortillas.
12. Pour the rest of the sauce on top of the cheese.
13. Add the last layer of tortillas.
14. Sprinkle the rest of the cheese on top of the tortillas.
15. Bake at 350°F for 25 - 30 minutes until cheese is melted and casserole sauce is bubbly.
16. Let the casserole cool for about 10 minutes before you serve it.
17. Enjoy!