Chicken Enchilada Casserole in Green Sauce
1 recipe Smoky Mexican Chicken
shredded pepperjack cheese
shredded colby cheese
corn or flour tortillas
1 recipe green chili enchilada sauce or
prepared green chili enchilada sauce
Optional...
green onions
black olives
refried beans
left over rice/Spanish rice/chicken flavored rice
In a casserole dish, pour a bit of green enchilada sauce into the bottom, then
cover that with torn corn (or flour) tortillas, then a layer of shredded
chicken, then a layer of shredded colby and pepper jack cheeses, more torn
tortillas and lots of enchilada sauce... repeat to the top of your casserole. If
I have left over rice or refried beans, I'll add those to the layers too. Top
with shredded cheese garnish with chopped green onions or black olives and bake
at 350 until the cheese is bubbly. (you can make the chicken ahead of time, or
the whole casserole... just increase cooking time to be sure the meat heats
through) Let sit for at least 10 minutes before cutting. Serve with sour cream,
guacamole, salsa or hot sauce. If you didn't throw rice & refried beans in the
casserole... serve them on the side.