Enchilada Casserole

Ever get tired of rolling tortillas just to have them turn to mush? Here's our solution:
Enchilada Casserole!

Serves 4:
4 chicken thighs (cooked)
12 tortillas (cut up in edible bites)
4 oz cheese (1/2 bag of shredded cheese)

Enchilada Sauce:- mix in blender until smooth
1 large can small diced tomatoes
1 T tomato paste
1 small can of tomato sauce
handful of cilantro

Add spices to sauce to taste: garlic powder, seasoning salt, onion powder, chili pepper flakes

Layer ingredients in 9x9 pan. (three tortillas on bottom, then chicken, cheese, sauce.... repeat twice).

Bake in 350 oven for 30 minutes or until cheese is melted and casserole is warmed through.

You can add more cheese, but we limited it to keep it weight watcher's friendly.