This is a really great tasting casserole. It ain't pretty, but it IS tasty. Plus, it was kind of fun to make. The ingredients smelled so good as I was putting them together. Rotisserie chicken, cumin, green enchilada sauce ... mmm.
by Terri @ that's some good cookin'·published 2011-07-27
03Pour remaining can of enchilada sauce in a pie plate.
04Separate the tortillas into three stacks of four. Tear corn tortillas in half, keeping them in their separate piles.
05Dip each tortilla from stack #1 in the enchilada sauce, then place on the bottom of the baking dish. You may have to tear some of the enchiladas into fourths to make them fit better in the dish.
06Spread 1/3 of the chicken mixture over the tortillas. Sprinkle 1-2 cups cheese over the chicken mixture.
07Repeat the layering process of tortillas, chicken mixture, and cheese twice more, ending with cheese.
08Bake, uncovered, in a 350ºF oven for 1 hour. Remove from oven and allow to sit for 10 minutes before serving. Sprinkle with finely chopped cilantro.