I love Mexican food, and although this dish is no where near authentic it fixes that crave. This dish is again easy and very tasty with it's tangy green enchilada sauce and yummy melted cheeses. I like to serve this meal with fresh limes and a big green salad.
1 whole rotisserie chicken, deboned and chopped
1 white onion, chopped
2 4 oz cans of diced green chilies
2 Tbs. canola oil
1 12 oz can of green mild enchilada sauce
1 cup of chicken broth
1 cup of half and half
2 cups of Monterey Jack cheese, grated
3 cups of sharp Cheddar cheese
18 soft corn tortillas (1 whole package)
pinch of salt
Chop and saute onion in a non stick skillet with oil until translucent and caramelized, add green chilies. Add cream, broth monterey jack cheese and enchilada sauce and stir until all the cheese is melted. Add the chicken to the mixture and a pinch of salt. Put a layer of corn tortillas in the bottom of a lightly greased 3 quart casserole dish. Spoon some of the liquid mixture over tortillas and sprinkle with cheddar cheese. Continue layering your tortillas, sauce mixture, and cheese. Make sure your last layer is cheddar cheese on top. Bake uncovered at 300˙until heated through and bubbly. About 45 minutes. Serve hot.