20 oz. red enchilada sauce (2 cans)
1 can diced green chilies
1 can petite diced tomatoes (drained - liquid reserved to equal about 1 cup - add water if necessary)
4 c. cooked chicken, shredded or cubed
1 tsp. chili powder
1/2 tsp. crushed red pepper (optional for spice)
1/4 tsp. cayenne (optional for spice)
1 TBS. fresh cilantro, chopped (or 1 tsp. coriander powder)
1 c. finely chopped onion
2 c. cheese, shredded (divided) - I like monterrey jack and cheddar, but use your favorite!
salt & pepper to taste
sour cream & avocado for garnish
Preheat oven to 350.
Mix chicken, drained tomatoes, green chilies, 1 cup cheese, chopped cilantro, and chopped onions - add salt & pepper to taste. Set aside.
Bring reserved liquid drained from tomatoes (should equal about 1 cup, or add a little water to reach 1 cup), along with 2 cans of enchilada sauce to boiling point (if you like it spicy, cayenned and crushed red pepper as listed above).
Pour half of your boiled enchilada sauce mixture into bottom of greased or well-lined 8x8 pan. On top, place enough of your halved tortillas (flat edges out, see below).
When you're done, just cut "casserole style", scoop and serve!
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