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Chicken Enchilada Casserole

8 servings

• 3 cups cooked, diced or shredded chicken
• 2 cups chopped onion
• 1/3 cup chopped cilantro, plus extra for garnish
• 2 cups crumbled cotija cheese or shredded low-fat Monterey Jack, plus about 1/4 cup for garnish
• 2 (4-ounce) cans chopped green chiles
• 2 cups tomatillo salsa, tomatillo sauce, or canned green enchilada sauce
• 16 to 18 corn tortillas

Coat a 9-by-13-inch casserole dish with nonstick spray. Preheat oven to 350 degrees. In a large bowl, combine chicken, onion, cilantro, 2 cups cheese and green chiles. Mix well.

Pour 1 cup salsa or sauce into a shallow dish. Pour another 1/4 cup onto the bottom of the casserole dish. Dip corn tortillas into salsa or sauce, coating each one. Line the bottom of the casserole dish with tortillas, tearing them to fit into corners if needed.

Spread half the chicken mixture on top of the tortillas. Cover with another layer of coated tortillas, then a layer of the salsa or sauce. Evenly cover with remaining chicken mixture, then a final layer of coated tortillas. Spread with remaining sauce. Sprinkle top layer with 1/4 cup cheese.

Bake for 20 to 30 minutes, until bubbly. Remove from oven and sprinkle with more cilantro. Serve hot.

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