Chicken Enchilada Casserole (Using Soup or Sauce Mix)

• 12 cup non-fat powdered milk
• 14 cup cornstarch
• 18 cup instant chicken bouillon
• 12 tablespoon dried onion flakes
• 12 teaspoon italian seasoning
• 10 flour tortillas
• 1 lb cooked chicken (diced or shredded)
• 1 (4 ounce) can green chilies, chopped
• 2 12 cups water
• 1 cup light sour cream
• 34 cup cheddar cheese, grated

1. Preheat oven to 350F.
2. Combine sauce ingredients and measure out 2/3 cup (or use 2/3 cup recipe #243518).
3. In a sauce pan, combine measured mix, water and green chilies.
4. Cook and stir on stove top or in microwave until thickened.
5. Add sour cream to sauce.
6. Cut tortillas in quarters.
7. Line bottom of casserole dish with 1/2 the tortillas.
8. Layer 1/2 the chicken, then 1/2 the sauce, and then 1/2 the cheese.
9. Repeat layers.
10. Bake at 350 F for 20 minutes.

nonfat powdered milk, cornstarch, onion flakes, italian seasoning, flour tortillas, chicken, green chilies, water, light sour cream, cheddar cheese

Taken from www.food.com/recipe/chicken-enchilada-casserole-using-soup-or-sauce-mix-244022 (may not work)