Stacked Enchiladas

I can't believe that I haven't posted this recipe before now. It is amazing. Don't let reading the recipe of seemingly normal ingredients fool you. Somehow all of those ingredients magically combine for this amazing flavor. Thanks Kristin for passing this on. I love it so much and now I even have a casserole dish specifically for this recipe.

Ingredients:

6 Corn tortillas

2 1/2 cups grated cheddar cheese

1 (10 oz) can of red enchilada sauce (I use Old El Paso medium)

2 cups cooked chicken pieces

1 cup sour cream

1/4 c chopped green onions

1 tsp. cumin

Instructions:

Combine sour cream and cumin. Add chicken and green onions and set aside. Dip 1 tortilla into enchilada sauce - don't drain excess. Place tortilla in round casserole dish. Top with 1/6 of the chicken mixture, then sprinkle with 1/3 cup of cheese. Repeat layers. Before adding last cheese, pour any remaining enchilada sauce over all. Top with cheese. Bake at 350 for 40 minutes.