📝 Instructions
= Recipe
1. Preheat oven to 350°F. In a bowl, whisk together half of the 16 oz green enchilada sauce with 1 cup sour cream. Spread half of this mixture in the bottom of a greased 9x13 baking dish.
2. In another bowl, combine 4 cups shredded cooked chicken, 1 cup Monterey Jack cheese (shredded), the remaining enchilada sauce, 1 can chopped green chiles, 1 tsp cumin, 2 tsp garlic salt, 1 onion (diced), and 1 red bell pepper (diced). Stir to combine.
3. Layer 6 corn tortillas over the sour cream mixture in the dish. Spread the chicken mixture evenly over the tortillas. Top with the remaining 6 tortillas. Pour the remaining sour cream mixture over the top. Sprinkle with the remaining 1 cup Monterey Jack cheese and 0.5 cup cheddar cheese.
4. Bake 20-25 minutes until cheese is melted and casserole is heated through.
