Green Chili Chicken Enchilada Casserole

I was looking for a casserole that would keep nicely in the oven while heading to the airport to pick up Gramma. Alex likes Mexican food, Gramma does not really like red sauce. I decided upon a Green Chili Chicken Enchilada Casserole.

Ingredients:

• 1/2 teaspoon each of {salt, pepper, garlic powder, paprika}
• 1 teaspoon each of chili powder and cumin
• 2 skinless, boneless chicken breast halves
• 16 ounces salsa verde (or green chili salsa)
• 8 ounces reduced fat sour cream
• 8 ounces green chilis dices (two 4 ounce cans)
• 18 (6 inch) corn tortillas(or part of a pack of 30 four inch ones) cut or torn in quarters 
• 12 - 16 ounces shredded cheese (cheddar, Monterrey Jack, etc - I mostly used a Mexican blend from Costco)  

Instructions:

1. Spray a 9 x 13 casserole pan with cooking spray.
2. Preheat oven to 350 degrees F. 
3. Mix spices, sprinkle over both sides of chicken.
4. Place chicken in casserole dish, cover with foil, and bake for 30 minutes or so.
5. Remove casserole from oven, place chicken on cutting board and allow chicken and casserole dish to cool. (Leave the oven on)
6. Shred chicken with forks.
7. Pour left over chicken juices in a medium bowl.
8. Mix together 16 ounces salsa verde, the green chilis, and the sour cream.
9. Coat the bottom of the casserole pan with the sauce
10. Cover bottom of pan with tortilla pieces in a single layer. (Use 1/3 of total
11. Top with 1/2 the chicken, 1/3 of remaining sauce, and 1/3 of cheese.
12. Make another layer of tortilla pieces.
13. Top with the rest of the chicken, 1/2 of the remaining sauce, and 1/2 of remaining cheese.
14. Make another layer of tortilla pieces.
15. Top with the remaining sauce and cheese.
16. Sprinkle lightly with paprika.
17. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Carole's Notes:

We all liked this! Ben thought this was his favorite enchilada casserole ever. Gramma and Alex approved as well. Everyone had seconds, even Gramma.

fwiw, the canned green chilis are mild - no one thought it was too spicy.

Recipe adapted from http://allrecipes.com/recipe/44989/quick-and-easy-green-chile-chicken-enchilada-casserole/