Chicken Enchilada Casserole

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 oven-roasted deli chicken, meat removed and in pieces (or 2 chicken breast halves boiled, then meat removed)
• 1 (12 -16 ounce) jar roasted tomato salsa (smooth, not chunky)
• 1 (15 ounce) can tomato puree
• 1 serrano chili pepper, chopped, seeds removed
• 1/2 teaspoon cumin
• 1 teaspoon dried chipotle powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 18 (6 -8 inch) corn tortillas, fried 2 min. each side in shallow oil
• 1 (16 ounce) container sour cream
• 3 cups shredded monterey jack cheese or 3 cups mexican blend cheese

Recipe

• 1 heat oven to 350.
• 2 prepare sauce by mixing ingredients in saucepan over medium heat, bringing to a boil. lower heat and simmer for 5-10 minute to let the pepper become tender.
• 3 in 10 x 13 glass pan ladle enough sauce to coat the bottom of the pan. lay 6 tortillas in bottom so they overlap slightly and cover the pan.
• 4 spread a layer of chicken evenly over the tortillas. ladle 1 - 1 1/2 cups sauce over chicken so it is covered. drop 6-8 heaping tablespoonfuls of sour cream on the sauce in intervals. spread with a rubber spatula (i stir the sour cream in a bowl first so it is smoother and spreads easier). spread 1 cup cheese over the sour cream.
• 5 repeat with another layer of tortillas, chicken, sauce, sour cream and cheese. lay the remaining tortillas on top and cover with a ladle of sauce.
• 6 bake 20-25 minute or until it starts to bubble on the bottom. spread remaining cheese and return to oven for 10 minute or until cheese is melted.
• 7 remove from oven and let set for 10 minute cut and serve as you would lasagna.