Green Chili Chicken Enchilada Casserole
Ingredients
- 4 cups Rotisserie Chicken, Shredded
- 1 cup Sour Cream, (I Used Low-fat)
- 2 cans (15 Oz. Size) Green Chile Enchilada Sauce, (1 Can Will Be Used With The Chicken, The Other Can Will Be Used With The Tortillas)
- 1/2 cups Green Onions, Sliced, Some Of The Stem Included
- 1 can (4 Oz. Can) Green Chiles, Diced
- 2 teaspoons Cumin
- 1/2 teaspoons Salt
- 1/4 teaspoons Chipotle Chili Powder
- 1/4 teaspoons Black Pepper, Ground
- 12 whole 6-inch Corn Tortillas, Yellow Or White
- 4 cups To 6 Cups Shredded Cheddar-jack Cheese
- Cilantro, Finely Chopped, For Garnish
Directions
Preheat oven to 350 degrees F.Spray 9 x9 baking dish with cooking spray.
Set aside.
In a large mixing bowl, mix together the shredded chicken, sour cream, 1 can enchilada sauce, green onions, green chiles, cumin, salt, chipotle chile powder, and black pepper.
Set aside.
Pour remaining can of enchilada sauce in a pie plate.
Separate the tortillas into three stacks of four.
Tear corn tortillas in half, keeping them in their separate piles.
Dip each tortilla from stack #1 in the enchilada sauce, then place on the bottom of the baking dish.
You may have to tear some of the enchiladas into fourths to make them fit better in the dish.
Spread 1/3 of the chicken mixture over the tortillas.
Sprinkle 1-2 cups cheese over the chicken mixture.
Repeat the layering process of tortillas, chicken mixture, and cheese twice more, ending with cheese.
Bake, uncovered, in a 350 degrees F oven for 1 hour.
Remove from oven and allow to sit for 10 minutes before serving.
Sprinkle with finely chopped cilantro.