JACOB OCHSANKEHL: GREEN CHILE CHICKEN ENCHILADA CASSEROLE
Portions: Four
INGREDIENTS
1 Ea Rotisserie Chicken
12 Ea White Corn Tortillas
4 Oz. Can Hatch Green Chile
15 Oz. Can Green Enchilada Sauce
1/3 C. Sour Cream plus a little extra for garnish
2 C. Cheddar Cheese (or your favorite)
Cilantro (optional)
Salsa (optional)
INSTRUCTIONS
1. Pick and shred meat of the rotisserie chicken. Cut tortillas in quarters.
2. Preheat oven to 350˚.
3. Combine chicken, sour cream and hatch chiles in medium mixing bowl.
4. Pour 1/4 C. enchilada sauce in bottom of a 9x9 baking pan and spread evenly.
5. Using quartered tortillas create an even layer over the sauce.
6. Add 1/2 of the chicken mixture and spread out over the tortillas.
7. Cover with 1/3 of the cheese.
8. Repeat the previous 4 steps; layering chicken cheese and tortillas.
9. Cover cheese with tortillas.
10. Spread the remainder of the enchilada sauce over the top.
11. Top with the remainder of the cheese.
12. Bake for 25-30 mins. or until bubbly and golden brown.
Let cool for 5 minutes before cutting. You may serve with extra sour cream, salsa or cilantro. You can store in a microwave safe Tupperware container for easy reheating later on. Also great for breakfast with a fried egg on top!