Chicken Enchilada Casserole - cooking recipe

Ingredients

3 or 4 boneless skinless chicken breasts
12 corn tortillas
2 cans green chili enchilada sauce (mild)
1 can diced tomatoes and jalapenos
1 pkg. dry taco seasoning mix
1 medium onion, chopped
1 can stewed tomatoes
3 c. shredded cheese (Mexican blend)
1 c. sour cream

Preparation

Cook chicken in a covered skillet until cooked through, but not browned; shred with fork. Put about 1/2 cup water and 1/3 package dry taco seasoning in skillet on top of chicken; mix well. Let this simmer covered until most of the water is gone. In an 8 x 11 baking pan, pour about 1/3 can of green chili enchilada sauce; cover with tortillas. Tear tortillas to fit in pan without overlapping. Spread 1/2 chicken mixture, 1/2 of chopped onion, 1/2 tomatoes and jalapenos, 1/2 stewed tomatoes and 1/3 of cheese over the tortillas. Pour remaining enchilada sauce from first can over this. Starting with tortillas, layer everything again, reserving 1/3 of cheese and 2/3 second can of enchilada sauce. Cover with final layer of tortillas and spoon remaining enchilada sauce over tortillas; don't leave any dry places. Cover with remaining cheese. Bake at 350\u00b0 until hot. Mix remaining dry taco seasoning with sour cream and serve on the side.