Enchilada Casserole

I am not the biggest fan of Mexican food at the moment, although I still love chips and salsa.  Jared really likes it though, so I tried this one out.

It is from the Bread and Wine book that I recently read and will write a review for soon.

Jared said that he would add fresh jalapenos to it but otherwise really liked it. I thought it was pretty good too.

I had a hard time finding the 28 oz can of enchilada sauce, so I got smaller ones to make into the correct size. Monterey Jack cheese was also not found at the local grocery store, so I used a mix that had some in it.

Because the tortillas are not rolled, this casserole has been described as an enchilada lasagna. I used small tortillas, but if you like more coverage/separation between layers, use the big ones.

Ingredients:
1 c. sour cream
1 28 oz. can green enchilada sauce
2 4 oz. small cans green chilies, diced
3 c. cooked chicken, shredded or diced
2 c. Monterey Jack cheese, shredded
12 corn tortillas
1 c. chicken broth
cilantro

Instructions:
Mix green sauce with chilies and sour cream. Smooth 1 spoonful of the sauce mixture around the bottom of a 9 by 13 pan.

Simmer the chicken broth in a skillet, and before placing each tortilla in the 9 by 13 pan, use tongs to pass the tortilla through the broth for a few seconds. If you leave the tortillas in the broth for too long, they will fall apart, so just dip each one in for a few seconds to soften it before putting it in the enchilada pan.

Lay 4 tortillas over the first layer of the sauce.

After tortillas, add half the chicken, then one-third of the sauce, then one-third of the cheese.

Repeat so that there are 2 full layers.

Finish with a layer of 4 more tortillas, the remaining third of the sauce, and the remaining third of the cheese.

Bake at 350 degrees until warmed through and the cheese is melted, about 30 to 35 minutes.

Let sit at least 15 minutes before cutting. Top with chopped cilantro.

Serves 6