Chicken Enchilada Casserole

Chicken Enchilada Casserole
For a 13" x9" pan

12 corn tortillas
2-3 pounds of chicken (cut into chunks)
2 pounds Cheddar, Colby or CoJack cheese, shredded
1 large can Stoke's Green Chili w/ Pork
1 small can Mild Enchilada Sauce (red, mild)
1 small can Medium Enchilada Sauce (can the size of soup cans)
1 can diced Green Chilies (small can)
1 small-medium Onion, chopped
1-2 Garlic Cloves, mashed
2 cups Sour Cream (or 1 small container)
1 small can Jalapenos, diced (optional)

Preheat the oven to 350 degrees. Grease a 9"x13" pan.

Saute the chicken with a little salt, the onion, green chilies and garlic. You can add a small bit of olive oil, if you like. Cook until the chicken is done and the onion is limp.

Mix the Stoke's green chili sauce with the enchilada sauces and heat.

To prepare the casserole by assembling the layers as such:
3 corn tortillas spread along the bottom
Chicken mix
scoop or so of sauce
bunch of cheese
repeat this two more times.
Top with 3 corn tortillas
Sauce
Cheese

Place the completed casserole on a cookie sheet or something else to protect from bubbly overflow. Bake until heated through, about 40 minutes, I think.

Cool for 15 min. before serving. Offer the sour cream and the jalapenos on the side for those what want them.

Enjoy - it is a big hit at our parties.
Bake until bubbly.