Enchilada Lasagna

Directions

1. 1
   Place 6 boneless chicken breasts in a stockpot, cover with water, add 1 teaspoon minced garlic and boil until chicken is cooked throughly.
2. 2
   Combine cream of chicken soup, chicken broth, sour cream, salsa, Rotel, green chilis, 3 cups shredded cheese, remaining 1 teaspoon minced garlic, chili powder, cayenne pepper, paprika, and white pepper in a medium-sized pot.
3. 3
   Heat on medium, stirring until melted and blended well.
4. 4
   Then keep warm on low until chicken is added.
5. 5
   Removed cooked chicken breasts from water and dice into small pieces (or tear apart with forks for shredded texture).
6. 6
   Add cooked chicken to the sauce mixture and stir until mixed well.
7. 7
   Preheat oven to 350 degrees.
8. 8
   Spray a 9x13 pan with non-stick cooking spray.
9. 9
   Spoon chicken and sauce mixture into the bottom of the pan until well covered.
10. 10
    Tear 2-3 tortillas into bite-sized pieces and spread over the mixture.
11. 11
    Repeat twice.
12. 12
    Spread remaining 1 cup shredded cheese over tortillas.
13. 13
    Cover pan with foil after spraying with non-stick cooking spray.
14. 14
    Place in the oven on the top rack and bake for 20-30 minutes.
15. 15
    You may want to remove the foil for the last 5 minutes to make sure cheese is melted.