Sour Cream Chicken Enchilada Casserole

Preheat oven to 375F.

Put the tortillas into a bowl. Soak tortillas in 2 Tablespoons of picante sauce and 1 cup of water.

Cook chopped chicken breast in a skillet over medium heat until cooked thoroughly and browned. Add taco seasoning, chopped chilies and remaining picante sauce. Simmer for 5 minutes then remove from heat.

Melt butter in a medium saucepan on low heat. Slowly add the flour, stirring constantly to keep smooth. Cook for 1 minute and then gradually add milk. Cook over medium heat until bubbly and thick (about 5 minutes) stirring constantly. Remove from heat and add sour cream stirring until mixed completely.

Spread 6 corn tortillas in bottom of a 9 x 13 casserole dish. Pour 1/2 of the sour cream sauce over the tortillas. Add 1/2 of the meat. Add 1 cup of cheese. Repeat layers a second time.

Bake in the preheated oven for 30 minutes. Cool for 5-10 minutes before serving.

Also tastes good served with chopped lettuce and tomatoes!