Sour Cream Enchilada Casserole

Serving Size : 8
Categories : Chicken, casseroles

12 oz chicken breast, no skin, no bone -- diced
1 tsp cumin
1 tsp garlic cloves -- minced
salt
pepper
1 can cream of mushroom soup, Healthy Request
1 can cream of chicken soup, Healthy Request
1/2 c sour cream, light
1/2 c onion -- chopped
12 corn tortillas -- halved
8 oz cheddar cheese -- shredded
4 1/2 oz green chiles

Season chicken cubes with cumin, garlic, salt and pepper. (I often use chicken tenders and do not chop until cooked.) Brown in a skillet that has been sprayed with cooking spray. Separately, combine soups, onion, chilies, and chicken.

In 9 x 13" pan, layer 1/2 of the tortilla halves, (I turn the cut edge to the outside of the pan.), 1/2 of meat/soup mixture, and 1/2 of cheese. Repeat.

Bake at 350° for 30 to 45 minutes.