Chicken Enchilada Casserole

 Chicken Enchilada Casserole

1 c. sour cream

28 oz. green enchilada sauce

8 oz. green chilies, diced

3 c. cooked chicken, shredded

2 c. Monterey Jack cheese, shredded

18 CORN tortillas

1 c. chicken broth

Mix sour cream,green sauce with chilies.  Smooth 1 spoonful of the sauce around the bottom of the pan.  

Simmer the chicken broth in a skillet and before placing each tortilla in the 9x13 pan.  Use tongs and pass the tortilla through the broth for a few seconds.  

Layer 6 tortillas over the first layer of sauce.  

Layering order:

tortillas

1/2 chicken

1/3 cheese

1/3 sauce

Repeat

Finish with final layer of tortillas, sauce and cheese.  

Bake 350 for 30-35 minutes uncovered until bubbly.