Creamy Green Chili, Chicken, & Corn Enchilada-Style Bake

Ingredients

• 16 (6 inch)  corn tortillas

• 3/4 cup asadero cheese, shredded (you can substitute with Monterrey Jack if you can't find it)
• 1/2 cup cheddar cheese, shredded
• 1/2 cup requeson cheese, you can substitute with Ricotta
• 2 tablespoons butter, melted
• 1/4 cup sour cream
• 1/4 cup cream cheese, softened
• 1/2 cup red onion, finely minced
• 2 garlic cloves, finely minced
• 2 teaspoons Mexican oregano, dried
• 2 cups chicken, shredded rotisserie or self roasted chicken

• 1 (15 ounce) can corn, drained
• 1-2 cup green chilies, roasted, seeded, peeled, and sliced lengthwise into thin strips
• 4 scallions, cleaned, trimmed and sliced
• 1/4 cup cilantro, roughly chopped

Green Sauce

• 1 lb tomatillo, husks removed and sliced in half
• 1 large red onion, quartered
• 1 lb green chilies, New Mexico fresh, washed
• 4 garlic cloves
• 1/2 teaspoon oregano, dried
• 1/2 teaspoon cumin, ground
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons honey

Directions

1. 1

   To make the sauce:.

2. 2

   Roast tomatillos, onion, green chilis, and garlic together in a 425 degree oven until charred and softened. Remove the skin, seeds, and stems from the green chilis.

3. 3

   Place all ingredients in a blender and puree. If needed, season with additional salt/pepper.

4. 4

   To make the Enchilada Bake:.

5. 5

   In a bowl, combine Chicken, corn, onion, garlic, sour cream, and cream cheese in a bowl with a bit of salt and pepper (to season) and mix well.

6. 6

   In a separate bowl, mix together 1/4 cup of Cheddar, 1/2 cup Queso Asadero, butter and Requeson Cheeses with the oregano and a pinch of salt & pepper to season.

7. 7

   Spray the bottom and sides of a casserole pan with non-stick cooking spray.

8. 8

   Scoop a thin layer of the green sauce on the bottom of the pan and layer the tortillas. I often cut the tortillas to ensure that I get good coverage with little waste.

9. 9

   Spread some of the Cheese Mixture and then the chicken/corn mixture on to the first tortilla layer. Add some of the green chilis lengthwise, ensuring that every bite will have some fresh roasted green chili.

10. 10

    Cover with a layer of tortillas and more Green Sauce.

11. 11

    Repeat the layering until all ingredients are gone and/or the casserole pan is full.

12. 12

    Top with a last layer of tortillas, green chili sauce and the reserved cheese.

13. 13

    Bake at 350 degrees for about 15-20 minutes until heated, bubbly, and yummy.

14. 14

    Serve by cutting into squares and topping with a sprinkle of fresh scallions and cilantro.