Chicken And Chili Rellano Casserole

1 large can green chili enchilada sauce

1/2 tsp. cumin

4 ounces cream cheese

8 ounces sour cream

2 cups Mexi-cheese blend

9 corn tortillas

2 cans whole green chilies, drained

4 mesquite marinated chicken breasts, cooked and sliced

Preheat oven to 350 degrees and spray a 9x13 baking pan with nonstick cooking spray. In a large saucepan, simmer the green chili enchilada sauce for 15 minutes or until thickened. Add the cream cheese and whisk together till smooth. Sprinkle with cumin and then lower heat and stir in the 1 cup of cheese as well as the sour cream. Whisk till cheese is melted into sauce. Remove from heat.

Pour a 1/4 of the  cream sauce into bottom of pan and spread to cover the bottom. Place 4 tortillas on the bottom. Top with chilies, chicken and cover with sauce. Sprinkle with cheese. Repeat till you end up with tortillas at top. Pour remaining sauce and sprinkle with cheese. Bake for 30 minutes until bubbly.