Chicken Enchilada Casserole

10 sprouted corn tortillas, cut in half
3 cups cooked, chopped chicken or turkey
2 cups enchilada sauce*
1 can green chilies
3 cups grated cheddar cheese
1 cup sour cream

1. Heat oven to 375°F. Spray an 8 x 8 baking pan with cooking spray.
2. Lay 6 tortilla halves on bottom of pan. Spread with a few spoonfuls of sauce. Sprinkle with 1 1/2 cups of chicken, 1 cup of cheddar cheese, and dot with 1/2 cup sour cream.
3. Layer 6 more tortilla halves over chicken mixture. Spread with ½ cup sauce. Sprinkle 1 1/2 cups chicken and 1 cup cheese and dot with remaining half cup sour cream. Press remaining tortilla halves on top, spread with remaining sauce, and sprinkle with remaining cheese. Bake for 45 minutes.

*To make sauce:
1 15 oz. can tomato sauce
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon chipotle hot sauce or to taste
½ teaspoon onion powder
½ teaspoon garlic powder
sea salt to taste

Combine all ingredients. Stir in green chilies.