Chicken Enchilada Casserole

Directions

Season chicken and grill over medium-high heat until fully cooked and juices run clear. Once slightly cooled, cut into bite-size pieces. Preheat the oven to 350°F. In a bowl, combine cream of chicken soup, sour cream, 1/3 cup enchilada sauce and salsa. Stir in the chicken. Pour 1/4 cup enchilada sauce into the bottom of an 8×8-inch baking pan and spread it evenly. Lay 3 tortillas across the bottom, cutting or tearing to fit. Spread 1/3 of the chicken mixture over the tortillas, then add 1/4 to 1/3 cup of enchilada sauce. Layer another 3 tortillas on top. Add another 1/3 of the chicken mixture and top with 1/3 cup enchilada sauce. Sprinkle on half of the shredded cheese. Place 3 more tortillas over this layer. Spread the remaining chicken mixture and cover with 1/4 to 1/3 cup enchilada sauce. Add the final tortillas and pour the remaining sauce on top, covering as much of the tortillas as possible. Sprinkle with the remaining cheese and bake for 25 to 30 minutes until the cheese is melted and the casserole is bubbly. Serve with cilantro, salsa, sour cream and lime wedges.