Chicken Enchiladas Casserole

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Okey new twist to Enchiladas

average 5-6 large chicken tenders (non fried boneless-skinless)
2 cups of red cabbage chopped
2 cups of shredded cheese (any type - best Mexican)
2 cups of cooked white rice
18 - 20 small white corn tortillas Depends on pan size
1 large can of Enchilada sauce (either red or white - spice it up put
BOTH) :)
some butter

cook the chicken. broil with salt and pepper for taste
after cooked chopp into diced peices
after all ingredients are set up
in a small - medium pan (9x5 or something like that)
Butter the bottom of the pan
lay one layer of tortillas until bottom is covered
sprinkle some of each of the ingredients chicken, cheese, rice,
cabbage, mixing it up or just in little layers
then pour some sauce and repeat
two layers toping with the top layer having NO tortillas

oven set to 400 degrees
cook for 20 min

YA! casserole