Chicken Enchilada Bake

Ingredients:
1 1/2 lbs. boneless skinless chicken
12 flat corn tortillas
2 cans enchilada sauce
2 pkgs shredded taco cheese
2 pkgs taco seasoning

Directions:
Boil chicken 45 min. - 1 hr. until tender. Cool and shred with fork. Mix shredded chicken with taco seasoning and about 2 Tbsp. of water to coat.

Grease lasagna pan and place layer of tortillas, 1/2 of chicken mix, 3/4 can of enchilada sauce and cover with cheese. Repeat process for layer 2. Then place a layer a tortillas on top, cover with remaining enchilada sauce and cheese.

Bake at 350 for 35-45 minutes until hot and cheese is golden brown.