Chicken Enchilada Casserole

2-3 cooked and shredded chicken breasts (or rotisserie chicken was delicious)

2 cans cream of chicken soup

1-1 1/2 cups sour cream

1 large can green chilis

1 onion, chopped

1 clove garlic

8-10 corn tortillas, torn into large pieces

2-3 cups cheese, cheddar, Mexican blend....anything

Saute onions and garlic in a few tbs. oil until onions are translucent. Add green chilis, soup, sour cream and heat through. Add 1/2 cup or so of milk to sauce if it seems really thick. Put a small layer of sauce on the bottom of a casserole dish to prevent sticking, then a layer of torn tortillas, chicken, sauce and cheese, then tortillas, chicken, sauce & cheese (on top). Bake at 375 for 30-45 minutes or until heated through and bubbly. Garnish with salsa, guacamole, sour cream.