Chicken Enchilada Casserole

For years mom has had this recipe from a friend of hers and it has always been a family favorite...however...I don't like taking the time to wrap each one individually so I decided to come up with a similar way to do this same recipe in casserole form. Here is what I came up with!

Ingredients

10-15 boneless chicken breasts, frozen

Water for boiling chicken

7-10 flour tortillas

4 cups shredded cheese

24 oz. sour cream

1 family size cream of chicken soup

7 oz. chopped green chilies (no worries they aren't spicy!)

28 oz. diced tomatoes

Directions

1. About 2 hours before you are going to put together the casserole, put the chicken in a large pot and cover it with water. Bring it to a boil then turn it down on low for 1-1 1/2 hours.

2. Once the chicken is cooked to the point of being easily shredded remove it from the pot and put it on a plate to cool. Save the broth for the recipe!

3. Preheat the oven to 350 degrees.

4. Grease a 4 quart, deep dish, glass baking pan.

5. Layer the bottom and sides of the pan with tortillas (about 5).

6. In a medium size bowl mix together these ingredients: 1 cup shredded chicken, 1 cup shredded cheese, 1/2 cup chicken broth (from cooking the chicken), 1/2 the sour cream, 1/2 the soup straight from the can, 1/2 the green chilies, 1/2 the diced tomatoes.

7. Pour the mix into the dish on top of the first layer of tortillas. Top with two tortillas.

8. In the bowl mix together again: 1 more cup of shredded chicken, 1 cup shredded cheese, 1/2 cup chicken broth, the rest of the sour cream, soup, green chilies, and diced tomatoes.

9. Pour over the second layer of tortillas. If the side tortillas are over the top of the pan, fold them down.

10. Cover the top of the casserole with 2 cups of shredded cheese.

11. Bake in oven for 30 minutes, or until warm and serve.