Green Enchilada Chicken "Lasagna"

1 pkg 12-ct 6 in. corn tortillas
1 28 oz. can Green Enchilada Sauce
1 onion, finely diced
2 cloves of garlic, minced
1/2 tsp chile powder
1/4 tsp celery salt
1/4 tsp cumin
red pepper flakes to taste (optional)
salt and pepper
3 4 oz. cans diced green chiles
2 cans 98% fat free cream of chicken soup
1 c. fat free milk
1 lb chicken breast, cooked and chopped or shredded
1 c. white cheese like mexican cheese or monterey jack
1 c. shredded cheddar cheese

In large saute pan, saute onions and garlic in a small amount of olive oil until clear. Add seasoning (adjust to your taste) and cook 1 minute more. Add chiles with juice, condensed soup, and milk. Stir thoroughly until heated through. Add cooked chicken. When hot and bubbly, remove from stove.

Warm up enchilada sauce in saucepan. Dip corn tortillas in sauce and lay across the bottom of a 9 x 15 baking dish. Continue layering with chicken filling, cheese and tortillas. Top with cheese and bake until golden and bubbly. Let rest for 15 minutes before serving. Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user JEN2DR.