Enchiladas the Easy Way

I made this last week when Grandma was in town. I love the recipe but it's really too much for just three people. It's a great cook-ahead recipe, always a crowd pleaser, and even better the second day. It is essentially a Mexican lasagna.

Chicken Enchilada Casserole (from Kristy)

2.5 to 3 lbs cooked chicken, shredded
10-12 corn tortillas
4 green onions, sliced
2 15 oz cans green chile enchilada sauce
8 oz shredded Monterey Jack cheese
1 16 oz sour cream
6-8 oz light or whipping cream

1. Grease a 9X13 inch casserole dish. Preheat oven to 350. Pour enough enchilada sauce to cover the bottom. Lay half of the tortillas flat on top of the sauce. Sprinkle half the chicken, green onions, and cheese on the tortillas, then cover with enchilada sauce.

2. Make another layer of the remaining tortillas, topped with chicken.

3. Combine sour cream and light/whipping cream until smooth and pour over chicken. Cover with remaining enchilada sauce, then top with remaining green onions and cheese.

4. Bake at 350 for 30 minutes or until bubbly.

I always cook the chicken in the slow cooker covered with salsa. It gives it extra flavor and makes it far easier to shred. I find I need 12 tortillas to cover the whole pan. If you want to make this healthier, it work just as well with low-fat cheese, fat free sour cream and fat free half and half. I serve this with a side of beans and salad.