Chicken Enchilada Casserole

So, I haven't made this recipe in forever and forgot to take pictures last time, so I will post them as soon as I make it! I can still get you guys the recipe though so here it is :)

Chicken Enchilada Casserole

Prep: 15 min

Ingredients:                                                  

• 5-6 corn tortillas (6")
• 1/2 onion, chopped
• 2 cups chicken, cooked & cubed or shredded
• 1 (10oz.) can diced tomatoes with green chilies
• 1 (10 3/4 oz.) can reduced-fat cream of chicken soup
• 1 teaspoon cumin
• 1 teaspoon of chili powder
• 1 (8 oz.) container fat-free sour cream
• 1/2 cup reduced fat shredded cheddar cheese

Directions:

1. Preheat oven to 350. Spray 8x8" baking dish with nonstick spray.
2. Tear tortialls into bite sized pieces and layer half in bottom of baking dish.  
3. Combine the remaining ingredients. Layer half the mixture over tortillas. Repeat layers and top with shredded cheese.
4. Bake for 25-30 minutes or until cheese melts.

Yields 4 servings. One serving = 246 calories