Chicken Enchilada Casserole

I originally planned to make chicken enchiladas, but my husband came home from the store with super small corn tortillas. I didn't think they would roll very well so I decided to turn it into a casserole instead. Same ingredients, but much less assembly time! 

Ingredients:

1 pkg of corn tortillas

1 small can if diced green chilies

1 large can of green enchilada sauce

1/2 cup chicken broth

1 cup sour cream

3 cups of rotisserie chicken diced

3 tbs. salsa

1 clove of garlic minced

3 cups of shredded Mexican cheese blend 

Cotija cheese & cilantro to garnish

Directions: in a large sauce pan over medium low heat add entire can ofenchilada  sauce, chilies, salsa, garlic, chicken broth and sour cream. Stir until the sour cream melts and the sauce thickens slightly. Ladle a spoonful of sauce into the bottom of a greased casserole dish. Add a layer of chicken and cheese and top with more sauce. Continue to build layers until you run out of chicken. I made three layers, but my casserole dish was pretty big. I probably would have gotten a few more layers if I used an 8x8 dish. When you get to the top layer cover with the remainder of the sauce and top with cheese. Bake for about an hour at 350 degrees. You will want to let this cool for a bit before you cut into it or you'll have a runny mess. I garnished mine with cilantro and cotija cheese. If you have leftovers it is soo good if you reheat in the morning and top with a fried egg! Enjoy!