Chicken Enchilada Casserole

I made the tortillas from scratch using Masa or Maseca and followed the directions for about 12 tortillas, then I split the dough in half and rolled them both out (one in the casserole dish I wanted to use) and one on a cookie sheet to about the same size.  Then I baked them for about 5-10 minutes at 350.  If you want to use pre-made tortillas, then skip this step.

Ingredients:
Masa or corn tortillas (enough to cover the bottom of the pan twice). 
One large can of enchilada sauce
One can of tomatoes with green chiles in it
About 1/2 lb block of cheddar cheese (shredded)
Chicken (breasts or thighs, or whatever you like)- I do 6-10 pieces depending on how many people I'm feeding and how filling I want it to be.
Cumin
Cilantro (I've used dried and a frozen cube of cilantro before, but whatever you have)

Directions:
1. Clean chicken and cut into pieces.  Throw in a saucepan and start to cook on med-low.
2. Add cilantro and cumin- sprinkle over the whole pan.  Then add tomatoes to saucepan. and about half the cheese and stir.
3. Lay half the tortillas in the bottom of the casserole dish you want to use (9x13?).  Then pour in the chicken, tomato and cheese mixture. (NOTE: chicken should not be completely cooked, that was just to give it a head start to ensure that it is fully cooked when the cheese melts in the oven.)  And then pour in most of the enchilada sauce.
4. Layer the remaining tortillas on top and pour remaining enchilada sauce on and remaining cheese on top.
5. Bake at 350 for 20-35 minutes (til the cheese is melted and a little brown)