Easy Chicken Enchiladas

Easy Chicken Enchilada Casserole
Prep time 1 hour or less. Serves 6-8

This is an easy dish that even the kids will love! It freezes well, and the ingredients are easy to keep on hand. Prep time is easily shortened if you already have chicken in the freezer or buy pre-cooked. To decrease calories and fat content substitute fat free soup, sour cream, and cheese. If you like things spicy feel free to toss in some chopped jalapeños or green chilies.

2 cups chicken cooked and shredded
2 cans of green enchilada sauce
2 cans of cream of mushroom soup
4 ounces of sour cream
10 soft flour tortillas, sliced into 2" strips
2 cups of shredded cheddar cheese, divided
Shredded lettuce and sliced tomato for garnish

Preheat oven to 350 degrees.
Mix 1 cup of cheese, sour cream, and cream of mushroom soup and peppers if desired.
In a 13x9 casserole dish, first coat bottom of dish with a light layer of green enchilada sauce, then a layer of tortillas, followed by soup mixture and chicken. Repeat this step until all ingredients are used ending with enchilada sauce.
Bake in oven for 20 minutes or until bubbly. During last five to ten minutes of baking top with remaining cheese and continue baking until melted. Let stand for fifteen minutes, then slice into six-eight squares. Serve on a dinner plate garnished with shredded lettuce and a slice of tomato.

Appropriate side dishes include, refried beans, Spanish rice, or Mexican style corn. Yummy!