Chicken Sour Cream Enchilada Casserole

Preheat oven to 350ºF.

In large sauce pan over low/medium heat, add all ingredients except for the tortillas, olive oil, and cheeses.

Stir so that everything is mixed well.

While it’s warming up, heat the corn tortillas in a small amount of olive oil in small sauce pan over low heat.

Spray a casserole pan with cooking spray and tear each corn tortilla into 4-8 individual pieces.

Lay half of the tortillas on the bottom of the casserole dish and then layer with sauce and chicken and half of the cheese mixture.

Repeat layers, except keep the cheese off the very top layer.

Cook in the oven for 20 minutes and then top off with the last of the cheese and cook for an additional 5 minutes.

Let it cool for about 5 minutes and then serve.