ENCHILADA CASSEROLE

INGREDIENTS:

-18 corn tortillas (I used the corn/wheat tortillas from Trader Joe's because they're bigger than standard corn tortillas and softer - they come in packages of 8 so I buy 3 packs for this)

-Two 19 ounce cans of red enchilada sauce

-4 boneless skinless chicken breasts (cooked & shredded - you can bake or boil them)

-1 packet taco seasoning

-2 cans green chiles

-1 jalapeno (chopped without seeds) - optional if you do not like spicy food.

-1 bag shredded pepper jack

-1 bag shredded Mexican blend cheese

-Crumbled cotija cheese (optional)

Optional toppings - Salsa, fresh cilantro, pickled jalapeños & sour cream

INSTRUCTIONS:

1. Preheat oven to 375. Pour just enough enchilada sauce (not much) to cover the bottom of a 9x13 baking dish. Place 6 tortillas on top of the sauce evenly to create a bottom layer. Evenly distribute half of the cooked chicken, 1 can of green chiles and half of the diced jalapeño. Sprinkle with taco seasoning (however much you like) and top with a layer of all shredded cheeses. Pour enough enchilada sauce to cover the first layer & spread evenly over all ingredients. Top with 6 more tortillas.

2. Repeat by layering remaining chicken, 2nd can of chiles, 2nd half of jalapeño, taco seasoning and sprinkling with more cheese. Pour another layer of enchilada sauce on top. Finish with one last layer of 6 tortillas. Pour more sauce over the entire casserole until all the tortillas on top are covered with sauce. Top with more cheese. I do the most cheese on this final layer.

3. Cover with foil and bake for 30 mins. Uncover and cook for 10 more minutes.

4. I always broil the casserole on high for a few minutes at the end so that the cheese has a nice golden color!

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