Chicken Enchilada Casserole

This is one recipe I made from my shredded crock pot chicken.

Chicken Enchilada Casserole

Ingredients:

• 12-15 corn tortillas
• 3 cups mashed pinto beans
• 2 cups shredded chicken
• 3 T oil, plus more to fry tortillas
• 1/2 onion, chopped (1-2 cups, my onion was large and was 2 cups)
• 1 jalapeno, chopped
• 4 tomatillos, chopped
• 1/3 cup green chili, chopped
• 1 T garlic powder
• 2 t cumin
• 2 t chili powder
• 1 t basil
• 1 t salt
• 1/2 t black pepper
• 3 cups chicken stock
• 3 T cornstarch
• 2 oz. cream cheese
• 2-3 cups shredded cheddar cheese
• garnish: shredded lettuce, sour cream, salsa, lime wedges, cilantro

Directions: Saute onion, jalapeno, tomatillo and green chili in oil until soft. Once they are soft puree them in the blender or food processor until smooth(you can leave them chunky if you like). Add the puree to a large pot. Mix cornstarch with the chicken stock and add to the puree. Add seasonings and chicken. Cook until the mixture begins to thicken. Add the cream cheese and cook until melted. Spray a 9x13 casserole dish with cooking spray and layer the chicken mixture, then tortillas, beans, cheese, chicken mixture.(I did 3 layers) Top with 1-2 cups of salsa and cheese. Bake at 375 until it starts to bubble and the cheese begins to brown, approx. 25 minutes. I only used a small amount of cheese, but adjust for your taste. I fried my tortillas in small amount of oil and then patted the extra oil off with a paper towel before layering the tortillas. Serve with shredded lettuce, sour cream, salsa, cilantro and a squeeze of fresh lime.