Sour Cream Enchiladas

Sorry its been a while, its been a crazy month!!!
Back to the food ---

When I was a kid this was one of my very favorite meals. Its not so much enchiladas as it is casserole, and its about the only casserole I like. I haven't made it in probably a few years becuase my husband really doesn't like it, but that's okay. *grin

Recipe:
In large mixing bowl, use a large spoon or scoopy type spatula to mix the following ingredients well:
1 pint sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 Tbsp chopped dehydrated onion
1 12 oz can evaporated milk (or you can use whatever milk is in your fridge)
(the recipe calls for a can of chopped green chiles but I have never used them. 
The recipe also calls for a can of chicken. I didn't grow up with chicken in this, but I have put it in from time to time.)

12 or so small corn tortillas
shredded cheddar cheese

Heat the oven to 350* and completely spray an 8x11 pan* with cooking spray. Cut tortillas into strips, and lay them across the whole bottom of the pan. Its like building a lasagna. Once you have your layer of tortillas, cover it will about 1/2 the creamy mixture. Sprinkle shredded cheese all over that. Another layer of tortilla strips, the rest of the mix, more cheese.

Cover your pan with foil and bake for 40 minutes. Remove the foil and bake for a final 10-15 minutes.

Here's what it looks like just out of the oven:

And this is how I serve it, sprinkled with salsa and used as much as a chip dip as eaten with a fork.
My mom topped it with shredded ice burg lettuce, but I can never keep lettuce in my house. I don't know if its the stores around here or what but it wilts and gets slimy almost overnight. So I don't bother...

My kids loved it and my much more picky child said it was his lucky day that he got to eat such yummy food. LOL! So ENJOY!

*If you're using a can of chicken in the mix, you definitely need a 9x13 baking dish, and I added 43 minutes to the covered cook time.