Chicken Enchilada Casserole

Preheat your oven to 350 degrees F.

Combine the cream of chicken soup and sour cream together in a bowl.

Soften the onion in the butter in a small frying or sauce pan on medium heat.

Add the salt, pepper to taste and spices to the onions and butter.

Allow the spices to mingle for a little while in the pan and then add the cooked chicken and the can of mostly drained rotel (if you didn't use pre-cooked chicken you can cook the chicken in the spice mixture too, just wait to add the rotel until after the chicken is cooked).

Allow the chicken to heat through and grease a 9x9 baking dish.

Put just enough of the sour cream and chicken soup mixture to cover the bottom of the pan to make the tortillas stay put.

Layer the corn tortillas on top of that (tear the tortillas in half to help get complete coverage of the pan).

On top of the tortillas, put some of the chicken mixture and then cover that with cheese.

On top of that, layered until you're out of chicken mixture in this order: tortilla, soup mixture, chicken mixture, cheese, tortillas, soup mixture etc...

End with the tortilla and chicken mixture on top.

Cover the top with as much or as little cheese as you'd like.

Put the pan into the oven and bake for 20 minutes.