Enchilada Casserole

My mom use to make this all the time and I love it!

Preheat oven to 350 degrees

Saute 1 chicken breast. I added some mexican seasoning to my chicken as it was cooking. I got this seasoning at Affair of the Heart. It is for making salsa but I also use it often when I cook mexican food. By the way it makes the best salsa and it is incredibly easy!

 As the chicken is cooking I mix a can of cream of chicken soup, a can of green enchilada sauce, and about 3 tablespoons of rotel together. Put it on the stove to warm and continue mixing together. Once the chicken is done cut it into bite size pieces and add to the mixture. Finally, I cut corn tortillas into fourths. I add a layer of the corn tortillas on the bottom of a casserole dish. Then pour the mixture onto of the tortillas. Next sprinkle a little cheese. I continue the layering steps until all the mixture is gone. I add one last layer of tortillas and cheese.

 Cover with foil and cook for 30 minutes. Then uncover and cook for another 10 minutes. Pull out of the oven and cover with foil, let it sit for about 10 minutes before serving.

Finally serve with chips. Sorry this isn't the best picture since everything including the plate is around the same color.
The best part of this meal is it is even better as leftovers.