Green Chicken Enchilada Casserole

I'm Finally back! It's been forever since I posted, and am looking forward to sharing some new things. My work had a Cinco De Mayo potluck, so the food was Mexican themed. I've made enchiladas the regular way, and I find it's much easier to feed a crowd when you make it into a casserole. This Enchilada is basically an Enchilada Lasagna. Layered deliciousness. This makes two 9 x 13 pans... the second 9 x 13 is a litte smaller but still is a lot.

1 30 pack of corn tortillas (need about 20 or so)

1 whole cooked rotisserie chicken

1 habenero pepper

1 can of diced tomatos

2 small onions - or 1 whole

6 cloves of garlic

2 green peppers

2 jalapeno peppers

1 anaheim chili

1/2 bag of frozen corn, defrosted in water and drained.

1 can of black beans, drained

1 can (regular not mini) of tomato sauce

1 massive can of green chili enchilada sauce

1 block of pepperjack cheese, shredded

remove skin and shred the chicken and place in a bowl. add in the can of tomatos and let that hang out. Just like the general rule in life, when you work with things that are small and fiery... use protection. Put on a pair of rubber gloves to cut the Habanero, remove the seeds, and dice into teeny tiny pieces. Put that in the chicken bowl and stir.

Get out a very large bowl. Dice your onions and mince your garlic. Place in the bowl, then dice the rest of the peppers. Again, use protection when you cut the hot stuff. Otherwise when you will try to put on your contact the next morning and it feels like your eyes are on fire. Not cool. Add the corn, black beans, and tomato sauce. mix well.

Cut the tortillas into one inch squares. Stack up about 4 at a time, and cut 1 inch strips. Then cut them the other way. Repeat until you have a big pile.

Preheat oven to 400 degrees. Butter up a 9 x 13 pan. or use pam. add a splash of green enchilada sauce and spread. Place a single layer or tortillas, covering the bottom of the pan. Then add the veggie layer over the tortillas. then layer some chicken - it's ok to space this out. Then add a layer of cheese. Then cover with a single layer of tortillas. Cover that layer with a generous splash of enchilada sauce. be sure to spread. Now repeat the process one more time finishing with a layer of tortillas and sauce. Then just sprinkle some cheese on top. Cover with foil. Bake for 35 minutes, uncover the foil, then place back in the oven and bake for 10 minutes to brown the cheese.

Arriba!