Chicken Enchilada Casserole - cooking recipe

Ingredients

4 chicken breasts, cooked and cubed
1 can cream of chicken soup
16 oz. container sour cream
2 small cans green chilies
1 medium onion, diced
1 clove garlic, diced
12 to 18 corn tortillas
1 lb. grated Cheddar cheese
2 Tbsp. vegetable oil

Preparation

Saute onion and garlic in oil until tender.
Remove from heat. Add chicken, soup, sour cream and half of the grated cheese. Soften tortillas in microwave for approximately 1 minute on High; cut into fourths.
Place a layer of tortillas in bottom of a 9 x 13-inch pan, then a layer of sauce mixture.
Continue to layer, ending with sauce.
Top with remaining cheese. Bake at 350\u00b0 for 30 to 40 minutes.