Chicken Enchilada Casserole
2 tablespoons butter or olive oil
1 cup finely diced onion
1/2 cup finely diced green or red pepper (optional)
Salt and pepper
3 teaspoons cumin
3 to 4 boneless, skinless chicken breasts, cooked and shredded
2 cans (10.75 ounces) cream of chicken soup
1 cup sour cream, plus extra for serving
2 cans (4 ounces) diced green chiles
1 cup chicken stock
2 cans (10 ounces each) enchilada sauce, split
4 cups Cheddar or Mexican Blend shredded cheese
18 small corn tortillas
Preheat oven to 350 degrees F. In a skillet heat butter or olive oil. Add onions and peppers and cook on medium-low until they start to get soft. Season with a little salt and pepper. Stir in cumin. In a large bowl whisk together canned soup, sour cream, stock, and green chiles. Stir in chicken and onions and peppers.
Pour about 1 can of the enchilada sauce into the bottom of 9 x 13 inch casserole dish that has been sprayed with cooking spray. Place 6 tortillas on top of sauce. Cover tortillas evenly with about a third of chicken mixture. Sprinkle about a third of shredded cheese evenly over chicken mixture. Next pour, half of the other can of enchilada over the tortillas, then, chicken mixture, them more cheese. Repeat process one more time until you have 3 layers, ending with cheese layer. Bake covered loosely with foil for 20 to 25 minutes. Uncover and bake another 10 to 15 minutes or until cheese is melted and bubbly. Serve with extra sour cream on top if desired.