Chicken Enchilada Casserole

I guess Marcia and I were on the same wavelength. Hope you enjoy chicken enchiladas.

1 lb. chicken breasts
8 0z. sour cream
1 can cream of chicken soup
1 can diced green chiles
1 glug of milk
1 pkg tortillas
Shredded cheese--however much you like
seasoning salt and pepper

Cook chicken. Shred or chop into small pieces. Mix sour cream, chicken soup, green chiles, glug of milk, salt and pepper (and some cheese if you like cheese; if you don't then leave the extra cheese out). Reserve about 1 c of mixture to spread over top of tortillas later. Mix chicken in with remaining mixture. Spray 9x13 pan with Pam. Layer tortillas in bottom. Next put a layer of chicken, soup, sour cream mixture--continue layers like lasagna. Last layer should be reserved mixture without chicken. Sprinkle cheese on top. Cook at 350' for approximately 30-45 minutes until cooked all the way through.
If cooking from frozen, it does heat better if you let it thaw first, then cook it. Make sure you take off the layer of saran wrap so it doesn't cook into your food. You can also make these into actual enchiladas, but that takes a lot more time, so I like the casserole version. Some people like to eat it with rice, so if you like rice, you can add that to your meal