Ok, this sounded like an awesome recipe & it was! It took me 15 minutes to get it ready to go into the oven & 15 minutes to bake it. Talk about a fast dinner. I did think it needed something like cream cheese. A friend said her recipe calls for a block of it. Well...that will be another day! Leftovers heated up just fine too!
Serves 6-8
1 Tbsp. olive oil
16 corn tortillas
2 cups shredded Monterey Jack cheese (I just used the mexican cheese, lactose free use cheddar)
3 cans (12.5 oz) chunk chicken breast, drained and loosely shredded or equivalent fresh, cooked chicken breast
1 onion, diced
2 cans (10 oz) green chile enchilada sauce
1 can (4 1/2 oz) chopped green chiles, if desired
sour cream, if desired
Saute the diced onion.
Lightly spray a 9×13″ baking dish or large, oblong crock pot with non-stick spray.
Layer the following into the cooking container: 4 corn tortillas, 1/3 of sauteed onions, 1 can of chicken, 1/2 cup cheese, 1/2 can of enchilada sauce. Repeat two more times. Top with the last four corn tortillas and the last 1/2 can of enchilada sauce and last 1/2 cup of cheese.
If cooking in a traditional oven, bake uncovered 15 minutes at 350F. If cooking in a crock pot, cook on low 2-4 hours.
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