Sour Cream Chicken Enchilada Pie

Sour Cream Chicken Enchilada Pie 3 cups shredded cooked chicken 1 cup prepared jarred salsa 1 (1.0 ounce) packet taco seasoning 8 ounces sour cream 1 (10.75 ounce) can cream of chicken soup 1 (4 ounce) can chopped green chilies 1 teaspoon granulated garlic 6 to 8 small corn tortillas (about 5.5 inch) 2 cups Mexican blend shredded cheese In a medium bowl combine the cooked chicken, salsa, and taco seasoning; mix well and set aside. In another bowl stir together sour cream, cream of chicken soup, chilies, and granulated garlic. In a greased 9 inch deep dish pie plate, spread a few tablespoons of sour cream sauce in the bottom. Top with a layer of tortillas, cutting some in half if necessary to make them cover the bottom of the dish. Top the tortillas with half of the chicken mixture. On top of the chicken mixture, spread half of the sour cream sauce, then 1 cup of Mexican cheese blend. Add another layer of tortillas, then repeat layers with remaining chicken, sour cream sauce, then cheese. Bake at 350 degrees F for 20 to 30 minutes, or until cheese is melted and bubbly and pie is heated through. Serve topped with your favorite salsa or enchilada sauce.