Enchilada Casserole

This is one of my husband's favorite meals that I make. I got the recipe from a lady I babysat for when I was in college.







1 lb. chicken, cooked (chicken breast okay, but leftovers of whole chicken is better)
2 cups shredded cheddar cheese (I use more)
1 package of flour tortillas (I tend to use 6-8 tortillas)
1 can of Rotel (10 oz. can of diced tomatoes and chiles)
1 can of cream of chicken soup (regular small size can)
1 soup can of milk
a little flour to thicken, as needed

1. Preheat oven to 350 degrees.
2. In a large frying pan, put in Rotel, soup, and milk.
3. Heat mixture through, stirring.
4. Add cooked chicken, stir.
5. Line bottom of a 13x9" pan with tortillas.
6. Pour some of mixture in, spread evenly.
7. Sprinkle some cheese across it.
8. Repeat steps 5-7.
9. When all of mixture and cheese is used up, layer tortillas across the top.
10. Bake til heated through and a little browned on top, usually 20 minutes.

I usually get two full layers of the tortillas/mixture/cheese, then top with final tortilla layer. You could make three layers if the ingredients were spread thinner, but I like thicker layers. I like it even better reheated the next day (if there's ever any left over!) because it tastes even better. This serves my family (two adults, three kids ages 4, 3, and 2). For larger families you'll want to add sides or make two casseroles. The Rotel will make it a little spicy, but not usually too bad, if using the Original variety. If your kids hate spicy foods, you could use plain diced tomatoes.