Chicken Enchilada Casserole

Ingredients:

• 1.5 lb chicken breasts
• 2 T. minced onion (or 1/2 cup diced onion)
• 2 garlic cloves, minced (I used probably 1/2 tsp garlic powder)
• 1 T. vegetable oil
• 1/3 cup flour
• 2 T. taco seasoning
• 4 cups water
• 12 corn tortillas or 4 flour tortillas
• 1-1/2 cups shredded cheddar cheese
  

Directions:

1. Cook the chicken in a skillet with the onion and garlic in the vegetable oil, drain.
2. Stir in flour and taco seasoning, then add the water. Bring to a boil then reduce heat, cover and cook for 8 minutes.
3. Cut tortillas in half. Place cut edge on each side of 11 x 7 baking dish making a layer of tortilla, overlapping to fit. (if using flour tortillas, may have to cut them in quarters)
4. Spoon 2 cups of meat mixture over tortillas, then 1/2 cup cheese. Repeat layers. Top with remaining tortillas and sauce.
5. Bake uncovered at 375 for 20 minutes. Sprinkle with remaining cheese and bake 5 minutes until melted.
6. Serve with salsa if desired.