This is another version of chicken enchilada casserole. Much easier than rolling up individual enchiladas. If you are not a fan of green enchilada sauce, this casserole is not for you. I didn't care for this the first time I made it and so this time around I made a few changes, including adding some cottage cheese, and now I like it a lot.
GREEN CHILI ENCHILADA CASSEROLE
adapted from Quick and Easy Green Chile Chicken Enchilada Casserole on Allrecipes.com
4 boneless, skinless chicken breasts, cooked and shredded (approx 6 cups)
18 corn tortillas
1 (28 oz) can green chili enchilada sauce
2 cups (8 oz) shredded Mexican cheese blend (or Colby-Jack)
1 cup sour cream
2/3 cup cottage cheese
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
Preheat oven to 350 degrees. In a large bowl, combine sour cream, cottage cheese, garlic powder, salt, and pepper. Fold in chicken.
Pour a small amount of enchilada sauce in bottom of 9x13 baking dish and spread to cover. Place 6 tortillas over sauce (tortillas will overlap), and cover with half of chicken mixture. Pour 1/3 of enchilada sauce over chicken and then sprinkle with 1/3 of cheese. Add 6 more tortillas, last half of chicken mixture, another 1/3 of enchilada sauce, and another 1/3 of cheese. Top with remaining 6 tortillas and spread with remaining enchilada sauce. Sprinkle with last 1/3 of cheese.
Bake for 45 minutes.