CHICKEN CHILI ENCHILADA CASSEROLE

Chicken Chili Enchilada Casserole image

Provided by Goldie Barnhart

Time 2h15m

Number Of Ingredients 14

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2 c rotisserie chicken, shredded
18-20 6 inch, corn tortillas cut into quarters
1 20 oz. can green chili enchilada sauce
4 Tbsp salsa verde/ may add more to taste
1 medium spanish onion, cut in half and sliced
1 clove garlic, grated
1/2 green bell peper, sliced
1/2 red bell pepper, sliced
1 jalapeno, diced
1/2 to 1 pkg old el paso, taco seasoning
1 pkg shredded monterey cheese
1 pkg shredded pepper jack cheese
1 8 oz. container reduced fat sour cream
2 to 3 Tbsp olive oil

Steps:

1. Preheat oven to 350º Empty the cheeses into a bowl and combine. Now open the cans of sauce. Lightly grease a medium size baking dish.
2. Prep the vegetables. Place the vegetable in a heated fry pan with olive oil. Now fry until the onions & peppers are slightly tender then add the taco seasoning a little at a time and stir to mix. Turn off heat and add the chicken, Salsa Verde and sour cream. Taste the mixture to see if you need more taco seasoning.
3. In a prepared casserole, add a light layer of green chili enchilada sauce, layer of corn tortillas, a layer of chicken vegetable mix. layer of cheese, a layer thin layer of green chili enchilada sauce and layer of corn tortillas and ect. ending with corn tortillas.
4. Coat remaining layer of corn tortillas with the green chili enchilada sauce. Place tooth pics in and around the top of the casserole then cover with aluminum foil. Bake 1 hour 15 minutes. Uncover pull out toothpicks and sprinkle with remaining cheese. Bake another 20 to 30 minutes or until the cheese is melted and browned.
5. Cool for 15 minutes. Cut and serve.
6. NOTE: If the bottom of your casserole looks wet bake additional 15 minutes before adding the last of the cheese and baking again.