Chicken Enchilada Bake

Name: Chicken Enchilada Bake
Ingredients: 1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces; 1 can cream of mushroom soup (10 3/4 ounce); 1 can cream of chicken soup (10 3/4 ounce); 10 ounce can Rotel (drain excess liquid); 1/2 cup sour cream; 1/4 cup milk; 1 teaspoon garlic powder; 1 1/2 cup shredded Mexican blend cheese (divided in half); *12 corn tortillas - prepared/softened - see note below (flour tortillas can be substituted for corn - If you use flour tortillas, skip the Softening process); fresh lime (optional) cut into wedges; fresh cilantro (optional)

Chicken Enchilada Bake was pinched from <a href="http://www.sweetlittlebluebird.com/2014/01/chicken-enchilada-bake.html" target="_blank">www.sweetlittlebluebird.com.</a>

INGREDIENTS

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1 1/2 lbs boneless skinless chicken breasts, approximately 3 cups, cooked and cut into bite size pieces

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1 can cream of mushroom soup (10 3/4 ounce)

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1 can cream of chicken soup (10 3/4 ounce)

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10 ounce can Rotel (drain excess liquid)

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1/2 cup sour cream

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1/4 cup milk

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1 teaspoon garlic powder

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1 1/2 cup shredded Mexican blend cheese (divided in half)

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*12 corn tortillas - prepared/softened - see note below (flour tortillas can be substituted for corn - If you use flour tortillas, skip the Softening process)

•

fresh lime (optional) cut into wedges

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fresh cilantro (optional)

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