Chicken Enchilada Casserole Recipe

• 1 (16 ounce.) lowfat sour cream
• 1 whole chicken, cooked and minced or possibly 6 chicken breasts
• 1/2 c. minced onions
• 2 1/2 c. Cheddar cheese, shredded (or possibly Monterey Jack)
• 3 cans enchilada sauce (save 1 1/2 cans for topping)
• 2 cans cream of chicken soup
• 12 corn or possibly flour tortillas (8 inch or possibly 10 inch)
• Chili pwdr
• Paprika
• Cilantro
• Oregano
• Salt and pepper
• Tabasco
• Warm crushed red peppers
• Cumin

1. Mix all of the above together.
2. Measure spices about 1 tsp.
3. of each or possibly a little more to taste.
4. Except tortilla.
5. Now you are ready to stuff your tortillas to make enchiladas.
6. Soften tortillas in microwave or possibly take skillet fry tortillas one at a time, in 2 Tbsp.
7. of oil for 5 seconds on each side.
8. Drain on paper towels, spread each tortilla, one at a time.
9. Fill the tortillas with the chicken mix, roll them and put them in a pan.
10. Pour enchilada sauce on top and about 1/2 c. of cheese.
11. Bake at 325 degrees for 1/2 hour.
12. Sufficient to hot them and heat the cheese.

sour cream, chicken, onions, cheddar cheese, enchilada sauce, cream of chicken soup, corn, chili pwdr, paprika, cilantro, oregano, salt, tabasco, red peppers, cumin

Taken from cookeatshare.com/recipes/chicken-enchilada-casserole-37018 (may not work)