Chicken Enchilada Casserole

Everybody has their own version of this, but I'm putting mine in print in case my kids ever want the recipe some day!!!

Ingredients:

4 boneless, skinless chicken breast halves, cooked and shredded
1 small package of 12 corn tortillas, cut into strips
1 can (15 oz. or 28 oz. depending on how saucy you like it, I'm so saucy myself I need to galvanize my saucy storehouse by refueling, so I go for the 28 oz.) of Macayo's Green Chile Enchilada Sauce
1 can (14..5 oz.) cream of chicken soup
1 cup sour cream
2 cups shredded cheddar cheese
1/2 tsp. chili powder
1/2 tsp. cumin

Preheat oven to 350 degrees. Spray the bottom of a 9 X 13 pan with cooking spray. In a bowl, combine the enchilada sauce, soup, sour cream, chili powder and cumin. Add the chicken. Put half of that mixture on the bottom of the pan. Top with a layer of tortilla strips. Then put another layer of chicken sauce mixture. Top that with a layer of cheese. Guess what you do now? Yes, you are so smart!!! A layer of tortillas!! Then the last of the chicken sauce! Then the last of the cheese!!! You did it!!! You just made the most common casserole around!! I am so proud of you!!! Don't forget, we like to eat ours with tortilla chips!! Yum!