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Chicken Enchilada Casserole

Created by Judeka on August 15, 2015

1 1/2 pounds cooked chicken about (2 1/2 to 3 cups diced cooked)
3 cups shredded Monterey Jack cheese (use the Monterey Jack blend or desired cheese combo)
1 to 2 cans (4.5 ounce) chopped green chilies, undrained
Flour or corn tortillas (1 package)

Step 1: Preheat oven to 350 degrees F. Grease a 13×9 casserole dish with cooking spray.
Step 2: In a bowl, combine cooked diced chicken with 1 1/2 cups of cheese, and the green chiles.
Step 3: Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish. Then layer three tortillas on top of the sauce, making sure that the entire bottom of the dish and part of the sides are completely covered by the tortillas. It might help to cut one of the tortillas into smaller pieces to fit over the small gaps.
Step 4: Spread about half of the beans on top of the tortillas, followed by half the chicken mixture and then half of the enchilada sauce. Put another three tortillas on top of this layer, followed by the rest of the beans and chicken mixture.
Step 5: Put two tortillas on top of this layer, overlapping a bit, then add the rest of the enchilada sauce on top of these tortillas. Lastly, sprinkle remaining cheese (1 1/2 cups) over the top.
Step 6: Cover the dish in foil. Bake for 35 minutes, Remove foil continue baking for 10 minutes or until bubbly, Allow the dish to stand for about five minutes.
Step 7: Garnish with green onions.