1. To make the sauce:. 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. Place all ingredients in a blender and puree. If needed, season with additional salt/pepper. 4. To make the Enchilada Bake:. 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. 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. Spray the bottom and sides of a casserole pan with non-stick cooking spray. 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. 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. Cover with a layer of tortillas and more Green Sauce. 11. Repeat the layering until all ingredients are gone and/or the casserole pan is full. 12. Top with a last layer of tortillas, green chili sauce and the reserved cheese. 13. Bake at 350 degrees for about 15-20 minutes until heated, bubbly, and yummy. 14. Serve by cutting into squares and topping with a sprinkle of fresh scallions and cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
