So I may have almost forgotten to take a picture of this one, so I snuck one from my husband, but he was not being very cooperative lol. Here is the site for this amazing dish: https://thedoughwillriseagain.wordpress.com/2013/01/21/green-chicken-enchilada-casserole/amp/. Another site name that puts my creativity to shame… makes me smile though!
Start by cooking and shredding chicken (see a couple recipes ago for the perfect chicken process to use). For the shredding, I did what she suggested and shredded it in the KitchenAid mixer. Keep the speed low and don’t over do it. If most of it is shredded, just manually shred the rest. This is because the first time I tried this I ended up with chicken mush rather than shredded chicken.
Prepare the rest of what you need, which means dice 1 yellow onion, mince 3 cloves of garlic, and shred 8 oz of Jack Cheese. Heat a couple tsp olive oil over medium heat in a large skillet. Add onions and cook till translucent. Add the garlic and cook till fragrant. Season with a pinch of salt and a little pepper. Add the chicken and 1 jar of Herdez Salsa Verde (or whatever green salsa you like). Reduce the heat to low and set let simmer.
Preheat the oven to 375 degrees. In a small skillet, heat 1/2 of the second jar of Herdez Salsa Verde. Grab a 9×9 casserole dish and start working. You will need about 4 layers of the chicken mixture, so spoon about 1/4 of the chicken mixture on the bottom of the dish. Put a corn tortilla in the small skillet with salsa, just for a little till it gets soft, then put over the chicken mixture. Repeat a couple times to get a layer (I did 2 full tortillas and 1 tortilla torn in half to fill the dish best). Add another 1/4 of the chicken mixture. Spread 1/4 of your 8 oz tub of sour cream over the chicken layer (note you will not use all the sour cream, just about 3/4). Top with 1/4 of the cheese. Repeat layers 2 more times, then finish with the last 1/4 of cheese on top. I added some hatch green chilis to the top since I had them and my hubby likes the spice, but these are discretionary. Bake for 30 minutes till cheese is browned on top (may want to turn on the broiler for a couple minutes at the end to get a nice color). Allow the casserole to sit for 5 minutes when you take it out so that it can set up then cut and serve.
Serve with the last 1/2 jar of salsa and chips as a side or appetizer. Enjoy!