Chicken Enchilada Casserole

Chicken Enchilada Casserole 4 boneless/skinless chicken breast 1 small onion, diced 1 10 oz. can red enchilada sauce 1 10.5 oz. can cream of chicken soup 1 packet taco seasoning 1/4 tsp. cumin 8" flour tortilla's 2 C. crumbled tortilla chips 1 8z. bar monterey jack cheese, shredded In a large pot of water, add chicken breast and boil till fully cooked (approx. 25 minutes) remove from water and set aside to cool. Once cooled, shred the chicken into a large mixing bowl. Add in the onion, taco seasoning, cumin and combine. Add the soup and 3/4 of the enchilada sauce stirring well. Then stir in 1/2 of the cheese. In a lightly greased 9x9 casserole dish, pour the remaining enchilada sauce into the bottom and spread around to coat. Place a flour tortilla in the bottom, spread a good amount of mixture on top then add some of the crushed tortillas. Repeat for 2-3 more layers, ending with chicken mixture on top. Place in a 350 degree oven for 20 minutes or until bubbly, remove and top with remaining crushed tortilla shells and cheese. return to oven and allow cheese to melt and begin browning. Serve over shredded lettuce with diced tomatoes.