Chicken Enchilada Casserole

Cook chicken in a covered skillet until cooked through, but not browned; shred with fork.

Put about 1/2 cup water and 1/3 package dry taco seasoning in skillet on top of chicken; mix well.

Let this simmer covered until most of the water is gone.

In an 8 x 11 baking pan, pour about 1/3 can of green chili enchilada sauce; cover with tortillas.

Tear tortillas to fit in pan without overlapping.

Spread 1/2 chicken mixture, 1/2 of chopped onion, 1/2 tomatoes and jalapeños, 1/2 stewed tomatoes and 1/3 of cheese over the tortillas.

Pour remaining enchilada sauce from first can over this.

Starting with tortillas, layer everything again, reserving 1/3 of cheese and 2/3 second can of enchilada sauce.

Cover with final layer of tortillas and spoon remaining enchilada sauce over tortillas; don't leave any dry places.

Cover with remaining cheese.

Bake at 350° until hot.

Mix remaining dry taco seasoning with sour cream and serve on the side.