Enchilada Casserole

Here is one more dish guaranteed to delight at parties...and easy to put together.

6 Large soft flour tortillas
1 Jar of salsa (large is better)
2 Cups Sour Cream
1 brick Cream Cheese
4 Chicken Breasts - boneless and baked for about 20 minutes, then cut into strips
3 T. Soy Sauce
3 Cups Grated Mexican Blend Cheese

Take Salsa and coat the bottom of a large casserole dish (about an 1/8 inch deep). Rip 2 tortillas into strips and create a bottom layer of them in your dish. In a saucepan, combine sour cream, cream cheese, chicken strips, and soy sauce. Heat on medium heat until cream cheese melts and all the ingredients combine. Pour a half inch layer on top of tortillas. Sprinkle with one cup of the grated cheese. Rip up two more tortillas and created a second layer. Pour the rest of your sour cream chicken mixture on top and spread out. Sprinke with another cup of cheese. Rip up your last two tortillas and create the top layer. On this, pour the rest of your jar of salsa, and then sprinkle your last cup of cheese. If you like things extra spicey, you cn also add a layer of jalapenos in the middle layer. Cover with aluminum foil, bake at 350 degrees for about 25 minutes.