Chicken Enchilada Casserole 27 Jul 12

4-5 boneless chicken breasts, cooked and diced
1 – 24 oz container sour cream
1 jar picante sauce
1 bag corn tortillas, quartered
1 bag shredded cheddar cheese

In a 9×13 inch pan, place quartered tortillas overlapping each other. Put 1/2 of diced chicken over the tortillas. Mix together sour cream and picante sauce in a mixing bowl. Spread 1/2 over chicken; layer other 1/2 of tortillas over this. Repeat layering of chicken and picante mixture. Sprinkle cheddar cheese over the top of this. Bake in the oven at 400 degrees until cheese is bubbly.