Sour Cream Chicken Enchilada Casserole

4 cups diced cooked chicken

1 can cream of chicken soup

8 oz. (1 cup) sour cream

2/3 cup milk

1 (4 oz.) can diced green chiles

2 Tbsp. dried minced onion

1 tsp. garlic powder

pepper to taste

12 corn tortillas

2-3 cups shredded sharp cheddar cheese

Spray a 13×9 dish with cooking spray. Preheat oven to 350 degrees.

In a large bowl, combine soup, sour cream, milk, chiles, onion, garlic, and pepper.

Line bottom of 13×9 with 6 tortillas.

Sprinkle with 3 cups of chicken and pour 1/2 sauce over top and spread to cover.

Sprinkle with 1/2 of the cheese. Repeat.

Bake for 30 – 40 minutes or until hot and bubbly.

Let stand 10 – 15 minutes before serving.