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This is a really great tasting casserole. It ain’t pretty, but it IS tasty. Plus, it was kind of fun to make. The ingredients smelled so good as I was putting them together. Rotisserie chicken, cumin, green enchilada sauce … mmm.
Preheat oven to 350ºF. Spray 9″ x9″ baking dish with cooking spray. Set aside.
In a large mixing bowl, mix together the shredded chicken, sour cream, 1 can enchilada sauce, green onions, green chiles, cumin, salt, chipotle chile powder, and black pepper. Set aside.
Pour remaining can of enchilada sauce in a pie plate.
Separate the tortillas into three stacks of four. Tear corn tortillas in half, keeping them in their separate piles.
Dip each tortilla from stack #1 in the enchilada sauce, then place on the bottom of the baking dish. You may have to tear some of the enchiladas into fourths to make them fit better in the dish.
Spread 1/3 of the chicken mixture over the tortillas. Sprinkle 1-2 cups cheese over the chicken mixture.
Repeat the layering process of tortillas, chicken mixture, and cheese twice more, ending with cheese.
Bake, uncovered, in a 350ºF oven for 1 hour. Remove from oven and allow to sit for 10 minutes before serving. Sprinkle with finely chopped cilantro.