Cheesy Chicken Enchilada Bake

• 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
• 14 teaspoon cumin
• 18 teaspoon onion powder
• 1 lb cheese, grated (I prefer Cheddar Jack)
• 18 -20 corn tortillas

1. Preheat oven to 350F.
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.
4. The longer it simmers, the tastier it gets!
5. Remove sauce from heat.
6. Get out a 13x9 cake pan.
7. Put a thin layer of the sauce mix at the bottom of the pan - just enough to coat the bottom.
8. Put a layer of corn tortillas (about six) on the bottom of the pan.
9. Sprinkle about a third of the cheese on top of the tortillas.
10. Pour half of the remaining sauce on top of the cheese.
11. Add another layer of tortillas.
12. Sprinkle another third of the cheese on top of the tortillas.
13. Pour the rest of the sauce on top of the cheese.
14. Add the last layer of tortillas.
15. Sprinkle the rest of the cheese on top of the tortillas.
16. Bake at 350F for 25 - 30 minutes until cheese is melted and casserole sauce is bubbly.
17. Let the casserole cool for about 10 minutes before you serve it.
18. Enjoy!

chicken, cream of chicken soup, tomato sauce, milk, sour cream, red chili powder, cumin, onion powder, cheese, corn tortillas

Taken from www.food.com/recipe/cheesy-chicken-enchilada-bake-326412 (may not work)