This is a delicious tortilla casserole that stays moist and gives you an extra amount of protein by adding greek yogurt in the sauce.
Ingredients
10-12 medium sized flour tortillas (I used the homemade style ones from Trader Joe's)
4 large chicken breast cooked and chopped into chunks (cook in 2 cups chicken broth for 4-6 hours in crockpot)
2 Tablespoons olive oil
1-2 cups yellow onions chopped fine
3 garlic cloves minced
1 Tablespoon cumin
2 cups greek plain yogurt
2 bottles Hatch Green Chili Salsa (Trader Joe's brand)
2-3 cups Colby Jack cheese grated (you can use Monterey Jack cheese and Cheddar mixed)
Instructions
Cook the chicken in the crock pot or bake in 350 degree oven until tender and cooked through. Chop chicken into chunks and set aside.
Saute onions and garlic in olive oil. Add cumin and stir until soft.
Pour vegetables into large bowl and combine with greek yogurt and Hatch Green chili salsa and mix well.
In a large 9x13 pan or deep lasagna pan/casserole dish pour ½ cup of the green chili-yogurt-vegetable mixture and spread to cover bottom of pan.
Dip 4 or 5 tortillas into the green chili-yogurt mixture and lay on bottom of pan.
Cover with a layer of chicken (using half of the chicken) and pour ⅓ of the remaining sauce over chicken and then sprinkle one third of the grated cheese on top.
Repeat by dipping 4-5 more tortillas into sauce.
Layer tortillas on top of cheese, then the rest of the chicken, ⅓ of the remaining sauce and half of the remaining cheese.
Repeat the dipping of the remaining tortillas and layer on top of the cheese.
Spread the remaining sauce over the casserole and sprinkle the rest of the cheese on top.
Bake in a 350 degree oven and bake for 45 minutes or until bubbly and all the cheese is melted. Serve with a big green salad, chips, guacamole and salsa.
Recipe by Growing Weisser at https://www.growingweisser.com/hatch-green-chili-enchilada-casserole