Cheesy Enchilada Casserole
2 cups cooked chicken - shredded ( I cheated and used 1- 12 oz. CAN of white chicken meat, the kind that comes in a can like tuna fish)
1 can Progesso brand Chicken Enchilada Soup
1 small can - (1/4 cup) chopped green chilis
2 cups shredded cheddar ( I used the "Fiesta Blend" for tacos)
1/2 cup sour cream
1 teaspoon ground Cumin
6 flour tortillas
Mix the soup, sour cream, cumin, and chilis together and set aside.
Mix chicken, 1 cup cheese, 1 cup of the soup mixture together.
Spread about 1/3 cup of that mixture on each tortilla and roll up and place in a 2 Qt. baking dish.
Pour remaining soup mixture over rolled enchiladas and top with remaining shredded cheese.
Cover with foil that has been sprayed with cooking spray and bake for 30 minutes at 350 degrees. Remove foil and bake for another 10 minutes.
Top with chopped tomatoes, chives or green onions, and sliced avocados. Squeeze a lime half gently over the top if desired.