Easy chicken enchilada casserole

Easy Chicken Enchiladas 

3 blsl chicken breasts

1 pkg. cream cheese, softened

1 can diced green chilies

8-oz shredded cheese, cheddar or Monterey Jack

1/2 cup sour cream (optional: I add this to make it more saucy)

1 28 oz can green enchilada sauce

3 T milk

1 pkg flour tortillas (about 8-9)

Optional toppings: sour cream, lettuce, tomatoes, onions, etc.

Boil chicken breasts for about 40 minutes or until 165 degrees. When cool, dice chicken into small pieces. (Or use two 14.4-oz cans chicken, drained.)

Or... dice the chicken up raw, season with sea salt, pepper, onion powder, garlic power, chili powder, and ground cumin. This is how I prefer the chicken for this.

In a smaller bowl, combine milk and cream cheese. Beat this mixture until smooth. Then add the cooked chicken and green chilies.

In a 9 x 13 or 10 x 14 baking dish, pour about a fourth the enchilada sauce.

Layer tortillas, then ½ the chicken mixture,

Then sprinkle 1/3 of the shredded cheese,

then ¼ of the enchilada sauce.

Then layer again Tortillas,

½ the chicken mixture,

then sprinkle shredded cheese,

then ¼ the enchilada sauce.

Then layer again the tortillas,

the rest of the enchilada sauce,

and the rest of the shredded cheese.

Bake at 350 degrees for 30 minutes or until bubbly.