Chicken Chili Con Carne Casserole - cooking recipe

Ingredients

3 boneless skinless chicken breasts (Cooked and shredded)
1 (14 ounce) can chili con carne with beans
21 ounces cream of chicken soup
1 (7 ounce) can diced green chilies, Drained (Depends of level of spice you want)
1 (1 ounce) packet low-sodium taco seasoning
1 1/2 cups sour cream
1/2 cup milk
2 garlic cloves, crushed plus
1 cup chopped onion
salt and pepper
8 flour tortillas
2 -3 cups shredded cheese (I use Colby Jack)

Preparation

Cook and shred chicken, then set aside.
Saute Garlic and Onions in 1 tsp of butter for a few minute.
Mix Saute Garlic and Onions, Chili Con Carne, Soup, Sour cream, Diced Chiles, Taco Seasoning packet and Milk in a Medium-sized mixing bowl.
Brown tortillas by placing one tortilla at a time on stove-top burner about 30 seconds on each side, then tear them in smaller pieces. About six pieces per tortilla.
Layer 1/2 of the Shredded chicken in the bottom of a 9x13 pan.
Second, layer tortilla pieces over chicken.
For the third layer, spread 1/2 of the onion/garlic/chili/soup/sour cream etc. mixture over the tortillas pieces.
Sprinkle 1 cup of the cheddar cheese over the sauce layer.
Repeat all four layers, using the last 1 cup of cheddar cheese on the very top.
Bake in a 350 degree oven for 45 minutes.