Chicken Enchilada Bake - corn tortillas

Method

• Cut up chicken breasts into bite sized pieces, sprinkle with spices, cook until no longer pink inside.
• Set aside
• Warm tortillas up in skillet to make more pliable, easier to roll
• Mix sour cream an chicken soup, do not dilute!
• Take a tablespoon of mixture, place on tortilla,
• Add 2 Tablespoon chopped chicken
• Roll up, place in caserole pan.
• Repeat until one layer is complete
• Cover with some of the soup mixture
• Make second layer or use separate pan and cover with remaning sauce.
• Top with cheese if desired
• Bake at 350 F for 35 to 50 minutes or until golden and melty on top.
• Serve and enjoy