Creamy Green Chili, Chicken, & Corn Enchilada-style Bake

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 16 (6 inch) corn tortillas
• 3/4 cup asadero cheese, shredded (you can substitute with monterrey jack if you can't find it)
• 1/2 cup cheddar cheese, shredded
• 1/2 cup requeson cheese, you can substitute with ricotta
• 2 tablespoons butter, melted
• 1/4 cup sour cream
• 1/4 cup cream cheese, softened
• 1/2 cup red onion, finely minced
• 2 garlic cloves, finely minced
• 2 teaspoons mexican oregano, dried
• 2 cups chicken, shredded rotisserie or 2 cups self roasted chicken
• 1 (15 ounce) can corn, drained
• 1 -2 cup green chili, roasted, seeded, peeled, and sliced lengthwise into thin strips
• 4 scallions, cleaned, trimmed and sliced
• 1/4 cup cilantro, roughly chopped
• 1 lb tomatillo, husks removed and sliced in half
• 1 large red onion, quartered
• 1 lb green chili, new mexico fresh, washed
• 4 garlic cloves
• 1/2 teaspoon oregano, dried
• 1/2 teaspoon cumin, ground
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons honey

Recipe

• 1 to make the sauce:.
• 2 roast tomatillos, onion, green chilis, and garlic together in a 425 degree oven until charred and softened. remove the skin, seeds, and stems from the green chilis.
• 3 place all ingredients in a blender and puree. if needed, season with additional salt/pepper.
• 4 to make the enchilada bake:.
• 5 in a bowl, combine chicken, corn, onion, garlic, sour cream, and cream cheese in a bowl with a bit of salt and pepper (to season) and mix well.
• 6 in a separate bowl, mix together 1/4 cup of cheddar, 1/2 cup queso asadero, butter and requeson cheeses with the oregano and a pinch of salt & pepper to season.
• 7 spray the bottom and sides of a casserole pan with non-stick cooking spray.
• 8 scoop a thin layer of the green sauce on the bottom of the pan and layer the tortillas. i often cut the tortillas to ensure that i get good coverage with little waste.
• 9 spread some of the cheese mixture and then the chicken/corn mixture on to the first tortilla layer. add some of the green chilis lengthwise, ensuring that every bite will have some fresh roasted green chili.
• 10 cover with a layer of tortillas and more green sauce.
• 11 repeat the layering until all ingredients are gone and/or the casserole pan is full.
• 12 top with a last layer of tortillas, green chili sauce and the reserved cheese.
• 13 bake at 350 degrees for about 15-20 minutes until heated, bubbly, and yummy.
• 14 serve by cutting into squares and topping with a sprinkle of fresh scallions and cilantro.