Chicken Enchilada Casserole
This one’s for you Jason…
1 1/2 cups water or chicken broth
1 cup roasted green anaheim chiles (if you can roast them yourself, even better)
1 cup chopped onion
1 cup sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed cream of chicken soup
1 garlic clove finely chopped
24 (6-inch) corn tortillas (you’ll end up with 4 layers)
4 cups shredded cooked chicken breast (about 1 pound)
2 cups shredded cheese (try a combo of pepper jack and sharp cheddar)
1/2 cup chopped cilantro for garnish
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stir and bring to a boil, then remove from heat.
Spread approx. 1 cup of the soup mixture in a 13 x 9-inch baking dish (I prefer glass or ceramic). Arrange 6 of the tortillas over the soup mixture and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese (you should end up with 4 layers). Spread the rest of the soup mixture over the cheese and bake at 350° for 30 minutes or until bubbly.
Let sit for about 15 min. to allow the sauce to cool down and thicken a little. Slice into into squares and sprinkle with cilanto and serve.