Chicken and Green Chili Enchiladas (casserole style)

You may have noticed that many of my recipes center around New Mexico chili.  That is because once you aquire a taste for it, you can't turn back.  There really is nothing quite like it.  I stood in several lines for several hours last year to buy two 30 pound sacks of freshly picked New Mexico green chili,  and then waited another several hours to get them roasted on-the-spot.  I had freezer full but sadly, it's half gone now.   You may be able to find it in the freezer section of your grocery store.  If not, any roasted green chili will work...you can even use the canned stuff.  If you don't want to bother with making your own sauce, you can use canned green enchilada sauce. 

Chicken and Green Chili Enchiladas (casserole style):

1 whole chicken boiled or 1 rotiserrie chicken, shredded into bite size pieces
1 16 oz package of Jack cheese or Mexican blend cheese (not the kind with spices)
1 container sour cream
Green enchilada sauce, homemade or 1 28 ounce can
Corn tortillas

*In a 9x13 in baking dish, layer your ingredients starting from the bottom
*Enchilada sauce, 6 tortillas, chicken, cheese, sour cream, then 6 more tortillas.
*Ladle sauce over the top, and repeat
*End with sauce and a little sprinkling of cheese on top
*Bake in a 400 degree oven until sauce is bubbling and cheese is melted

Green Chili Sauce:

2 tablespoons chopped onion

2 cups peeled and de-seeded roasted chili, chopped

olive oil

2 tablespoons flour

chicken stock

Caldo de Pollo for seasoning

*saute onions in a 2 tablespoons olive oil until soft

*add the green chili

*add flour and cook until no longer raw

*add enough chicken stock stir until it is the consistency of gravy

*taste for seasoning, add a couple of teaspoons of Caldo de Pollo as needed