Chicken Enchilada Casserole - YUM!

You know when you just have a taste for something. For the last couple of months I've had a taste for Chicken Enchilada Casserole, and not just any Chicken Enchilada Casserole. I wanted a specific Chicken Enchilada Casserole that I no longer had the recipe for. So frustrating! I've scoured cookbooks, searched the web and asked friends with no success at finding THAT recipe. Today in desperation I decided to take a stab at creating a recipe on my own. I started with one I'd found on the web that sounded pretty close and made a few adjustments to make it work. I was a little nervous, but the final result was amazing. Just the taste I'd been craving! Eric liked it too. Matt said the taste was okay, but it was a little 'gushy' for him. (What does he know?) Here's THE recipe for Chicken Enchilada Casserole.

4 chicken breasts (or about 12 tenders) cooked & shredded
1 can Cream of Chicken soup
1 can red enchilada sauce (the Kroger brand is good)
1 C milk
1/2 C sour cream
1 4oz can green chiles, chopped (add as many as you like for heat)
3 (or so) cups of Mexican Blend shredded cheese
7-8 flour or whole-wheat tortillas, cut in quarters (or whatever)

Combine first six ingredients in a sauce pan and heat over medium heat. Spray the bottom of a glass baking dish. (8x8 if you want more layers, or 9x13 if you want less). Layer tortillas, chicken mixture and cheese - ending with cheese on top. Bake at 400 for about 30 minutes. **Add chili powder if you like more spice!