Chicken Enchilada Casserole

Ingredients

• Sauce: 1 (14 oz) can whole tomatoes
• 1 (10 oz) can Rotel diced tomatoes and green chilies
• 3 whole boneless chicken breasts, cooked and cut into bite-size cubes
• 1 bunch green onions, chopped
• 1 (large) can diced green chilies
• 1 1/2 tsp ground cumin
• 1/2 tsp garlic salt
• 1 pint (2 cups) sour cream
• 8-10 corn tortillas, torn into strips
• 1/2 lb cheddar cheese, shredded
• 1/2 lb Monterey Jack cheese, shredded

Instructions

1. For the sauce, combine the whole tomatoes and Rotel; simmer over medium heat until reduced, about 20 minutes.
2. Combine the cut-up chicken with the green onions, green chilies, cumin, garlic salt, and sour cream.
3. In a 9x13 glass casserole dish, layer half the sauce, tortilla strips, the chicken/sour cream mixture, and the cheese.
4. Repeat the layers once more.
5. Bake at 350° for 30 minutes.