Green Chile Chicken Enchilada Casserole

Ingredients:

3 tablespoons butter
1 cup finely diced onion
1/2 cup finely diced green pepper
Salt and pepper
2 teaspoons cumin
3 to 4 boneless, skinless chicken breasts, cooked and shredded
2 cans (10.75 ounces) cream of chicken soup
1 cup sour cream, plus extra for serving
2 cans (4 ounces) diced green chiles
1 cup chicken stock
1 can green enchilada sauce
4 cups Mexican Blend shredded cheese
18 small corn tortillas

Directions:

Preheat oven to 350 degrees F. In a skillet melt butter. Cook onions and peppers in butter until they start to get soft.  Season with a little salt and pepper and cumin. In a large bowl whisk together soup, sour cream, stock, and green chiles. Stir in chicken and onions and peppers.
Pour a third of the enchilada sauce into the bottom of 9 x 13 inch casserole dish that has been sprayed with cooking spray. Place 6 tortillas on top of sauce. Cover tortillas evenly with 1/3 of chicken mixture. Sprinkle 1/3 shredded cheese evenly over chicken mixture. Repeat process until you have 3 layers; ending with cheese layer. Bake covered loosely with foil for 30 minutes. Uncover and bake another 10 to 15 minutes or until cheese is melted and bubbly. Serve with extra sour cream on top if desired.