Chicken chile casserole 1.4.15

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Inspired by a family friend....and a take on enchilada's.
One of my most favorite recipes.
Recipe: 
Diced or shredded chicken: at least 1 cup (we do more).  All the chicken from a store rotisserie would work great. 
2 cups sour cream
2 cans cream of chicken soup (or one mushroom, one chicken)
1 doz corn tortillas, quartered
large can of ortega (green) chiles-or about a lb of roasted poblano, hatch, or anaheim chile's.or combo- either way chopped up.  I LOVE green chile's so we add a lot.
1 lb of cheddar jack cheese shredded (some pepper jack is great!)
9X13 pan, sprayed with non-stick spray
Mix all the ingredients like a mad scientist-holding back some cheese for the top.
Pour into pan, (sometimes we layer it like a lasagna like we did here) top with cheese and bake 350 for about 30 min until bubbly.

It tasted even better when you make it with your hubby, or he makes it just for you.


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