This was inspired by a turkey and mushroom enchilada casserole, but it became quite different and needed its own recipe. It can easily be divided into smaller casserole sizes, just cut back on the cooking times. I usually make two smaller casseroles and freeze the second one. It makes for a great freezer meal!
14 CORN tortillas
1 28oz. can of Green enchilada sauce, Medium spicy
1 lb. ground chicken
1 packet taco seasoning (I recommend Taco Bell brand)
1 small can diced green chiles
1/2 cup water
8 oz. mexican blend shredded cheese.
Preheat oven to 350.
Brown chicken, drain. Add green chiles, taco seasoning, and 1/2 cup water. Simmer for about 5 -10 minutes.
In 9 x 13 dish, pour just enough of the sauce to cover the bottom.
Layer 6-7 corn tortillas along the bottom. Spoon meat mixture over top, using a spatula, pat down so it's as flat and compact as can be. Top with remaining tortillas and pour over the rest of the enchilada sauce.
Cover with foil and bake for about 35 -40 min, then remove foil, sprinkle cheese over top and broil on LOW for 5-10 min...till cheese on top is bubbly and starting to brown.
Let stand for about 10 min. before cutting.