Green Chile Chicken Enchilada Casserole
1 TBSP olive oil
1 cup diced onion
3 cloves garlic, minced
1 lb chicken, shredded
1 1/2 cups cheddar cheese or taco cheese blend
14 corn tortillas, quartered
20 oz. green chile enchilada sauce
1 can green chiles, chopped and undrained
1 tsp. chili powder
1/2 tsp. cumin
Saute onion and garlic in olive oil until soft and translucent. Add undrained chiles and saute for another two minutes. Mix in shredded chicken.
Add cumin and chile powder to green enchilada sauce, stir to combine. Ladle 1/3 of the sauce into the bottom of the baking dish. Lay 1/2 of the tortilla pieces over the sauce, overlapping them to make a solid layer. Add chicken/onion mixture, sprinkle half of the cheese over the chicken mixture and then ladle another 1/3 of the sauce. top with remaining tortilla pieces, sauce and cheese. Bake at 350 for 25-30 minutes, uncovered.
Serve with light sour cream and cilantro.