Quick and Easy Chicken Enchilada Casserole

Ingredients:

1 (16 ounce) container sour cream

1 cup salsa

2 (3 ounce) cans diced green chilies

1 cup milk

1 (10.75 ounce) can condensed cream of chicken soup

6 (12 ") flour tortillas, cut into strips

6 skinless, boneless chicken breast halves, cooked and shredded

4 cups mexican blend cheddar cheese

More sour cream, salsa and fresh cilantro for garnish.

Directions:

Preheat oven to 350 degrees.  In a bowl, mix sour cream, salsa, chilies, soup and milk.  Grease well a 9x13" baking dish.  Layer with 1/3 tortilla strips.  Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 cheddar cheese.  Repeat layering with remaining ingredients.  Bake covered with foil in preheated oven for 20 minutes, uncover and bake another 10 to 15 minutes or until golden and bubbly.  Let stand about 10 minutes before serving.  Serve with extra sour cream, salsa and cilantro.