Chicken Enchilada Chili Rellano Casserole
1 lb. of torn up cooked chicken meat
6 -8 corn tortillas cut into 1″ wide strips
1/2 lb of grated cheese of choice, jack;queso;cheddar;jalapeño
1 can of green enchilada sauce (mine was 19 oz. can medium heat Las Palmas)
1/2 thinly sliced white onion
2-3 (depending on the size) fresh Anaheim chilies
8″ baking dish
Oven temp 325
Aluminum foil
Over an open gas flame, fire roast the chilies until they blister all over, turning with tongs. Cool, peel, seed, and slice into thin slices.
In the 8″ glass dish layer some of the sauce, and even layer of the tortillas, then the chicken, onions, chilis, cheese, repeat with another layer.
One more thin layer of tortillas on top (I latticed mine but who cares!)
The last of the cheese
Then gently pour over the rest of the sauce, mine came just close to the top of the dish
Cover with foil and bake about 1/2 hour.
Remove foil and continue baking approx. another 1/2 hour, until the top is browned and the whole thing is bubbling.
Serve with sour cream, guacamole if you have it.
0