Sour Cream Chicken Enchilada Casserole

2 cooked and shredded chicken breasts (or use canned chicken)
2 cans cream of chicken soup
1 cup sour cream
1 and 1/2 cup shredded cheddar cheese
1-2 cans chopped green chilies
4 chopped green onions
12 corn tortillas

In a large bowl mix together chicken, soup, sour cream, chilies, onions, and 1 cup of the cheese.
Spray the bottom of a 9x13 or two 8x8 pans with non stick cooking spray. Break up half of the tortillas and layer them on the bottom of the pan(s). Spread half of the chicken mixture over the top of the tortillas, layer the remaining tortillas on top of chicken mixture then top that with the last of the chicken mixture. Sprinkle the top with the remaining cheese, cover with foil and bake in 350* oven for 30 minutes. Uncover and bake another 5-10 minutes until cheese is melted and sides are bubbly.

Serve with Mexican Salad

**TIP**
When I make this recipe I use two 8x8 pans. I bake and serve one pan and the other I cover with saran wrap and foil then freeze it unbaked for a later date. To cook from frozen remove the saran wrap cover with foil and bake 45 minutes, remove foil and bake another 5-10 minutes until cheese is melted. You can also thaw in the fridge and follow the baking directions from above.