Enchilada Casserole

Last night, I mentioned on FB that I made a Chicken Enchillada Casserole, and it was JUST LIKE HOME. It's true- it was so tasty- even with India ingredients.
Even Mike said "Mmm, this is good! This is REALLY good!"

I credit my mom with this recipe- thanks, Mom! :)

Enchilada Casserole

1 1/2 lbs ground beef (I boiled 6 small chicken breasts in boullion and shredded)
1 c. chopped onion
2 cloves garlic, minced
1 1/2 tsp cumin (I add a bit more)
4 tsp chili powder
1 1/2 tsp salt
1/2 tsp pepper
1 c. water
2 c. salsa
12-18 corn tortillas (depends on how many layers you want- 6 per layer)
1 lb cheese, shredded (cheddar, monterrey jack, pepper jack- it all works!)
1 c. sour cream

Preheat oven to 375.

Brown beef and onions. (If using precooked chicken, soften onions in a bit of olive oil, then add meat)
Add next 6 ingredients and simmer 10 minutes.
Meanwhile, pour a bit of salsa (just enough to moisten) into 9x13 pan.
Arrange 6 shells to cover bottom of dish.
Spoon meat mixture onto shells, top with dallops of sour cream, dallops of salsa and sprinkle with cheese.
Repeat layers (I usually do 3-4 layers, and break up meat, sour cream, salsa and cheese accordingly)
Cover with foil and cook 40 minutes.
Remove foil and cook 5 minutes.

SUPER easy, and can easily be doubled.
Can also be frozen in casserole dish.
ENJOY!