Sour Cream Chicken Enchilada Casserole
3-4 cups cooked, shredded chicken (about 4 breasts)
3-4 cups grated cheese (I like Mexican or Colby Jack)
1 cup sour cream
1 tsp garlic salt
1 can cream of chicken soup
1 med. onion (chop)
1 can of Rotel tomatoes (drain most of the liquid)
1 pack of taco shells (broken up)

Mix all (but only half the cheese) in a bowl making sure the shells are all wet. Place in greased 9 x 13 casserole dish. Top with the other half cheese. Bake at 350 for 20-30 minutes, watch for the cheese to turn brown. Serves 6