Chicken Sour Cream Enchilada Casserole

• 1 whole Chicken, Cooked And Diced
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 4 ounces, weight Can Green Chilies, Chopped
• 1/2 teaspoons Garlic Powder
• 8 ounces, weight Carton Sour Cream Light
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/2 teaspoons Onion Powder
• 8 ounces, weight Package Of Corn Tortillas
• Olive Oil
• 8 ounces, weight Mexican Mix Cheese, Shredded
• 1/4 cups Cojita Cheese

1. Preheat oven to 350 degrees F.
2. In large sauce pan over low/medium heat, add all ingredients except for the tortillas, olive oil, and cheeses.
3. Stir so that everything is mixed well.
4. While its warming up, heat the corn tortillas in a small amount of olive oil in small sauce pan over low heat.
5. Spray a casserole pan with cooking spray and tear each corn tortilla into 4-8 individual pieces.
6. Lay half of the tortillas on the bottom of the casserole dish and then layer with sauce and chicken and half of the cheese mixture.
7. Repeat layers, except keep the cheese off the very top layer.
8. Cook in the oven for 20 minutes and then top off with the last of the cheese and cook for an additional 5 minutes.
9. Let it cool for about 5 minutes and then serve.

chicken, cream of mushroom soup, cream of chicken soup, green chilies, garlic, sour cream, salt, pepper, onion powder, tortillas, olive oil, mix cheese, cojita cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-sour-cream-enchilada-casserole/ (may not work)