Shredded Chicken, Salsa, And Tortilla Bake

Shredded Chicken, Salsa, And Tortilla Bake 1 cup sour cream 1 can Rotel 1 teaspoon cumin ⅛ – ¼ teaspoon cayenne ½ teaspoon salt 8 small corn tortillas 2 -3 cups shredded cheese (I used cheddar/jack blend) Preheat the oven to 350°F In a large bowl combine the chicken, sour cream, Rotel, cumin, cayenne and salt. Stir to combine. Spread about ½ cup of the mixture into the bottom of a 4 quart or (8×8) baking dish. Top that with 4 corn tortillas. You can rip the tortillas to fit if necessary. They can overlap. Spread half of the remaining chicken mixture on top of the tortillas. Top that with 1 cup of cheese. Repeat this with remaining tortillas, chicken mixture and cheese. Bake the casserole for 25 minutes until bubbly and the cheese is melted. Allow the casserole to sit for 5-10 minutes before serving warm.